Shiji Food Recipes

Quick Thai Chicken and Vegetable Curry

2009-07-12T06:04:00.000-07:00

INGREDIENTS

2 teaspoons canola oil
1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
1 medium onion, halved and sliced
1 clove garlic, minced
1 tablespoon minced fresh ginger
1 1/2 teaspoons red curry paste, or to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup reduced sodium chicken broth
1 cup "lite" coconut milk
1 tablespoon fish sauce or reduced-sodium soy sauce
1 teaspoon light brown sugar
1 1/2 cups cauliflower florets
2 cups baby spinach
1 tablespoon lime juice
Lime wedges

COOKING DIRECTIONS

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges.

........Yield: 4 servings

STILL HUNGRY ?

Curry quick enough for a weeknight supper--especially if you use precut cauliflower and baby spinach.

Notes:

Ingredient Tip

A blend of chile peppers, garlic, lemongrass and galanga (a rhizome with a flavor similar to ginger), commercial Asian curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars or cans in the Asian section of the store. Brands differ in spiciness so use sparingly. Once opened, it will keep in the refrigerator for up to 1 month.

Vegetarian variation: Substitute 1 pound extra-firm tofu (drained) for the chicken and vegetable broth for chicken broth.

Make Ahead Tip

The curry will keep, covered, in the refrigerator for up to 2 days.

Fresh and Tender Chicken Salad

2009-07-12T05:56:00.000-07:00

INGREDIENTS

1/2 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing
2 tablespoons honey
1 tablespoon soy sauce
4 cups chopped romaine lettuce
2 cups shredded carrots
1/2 cup torn mint leaves
2 cups shredded cooked chicken

COOKING DIRECTIONS

Mix dressing, honey and soy sauce with wire whisk until well blended; set aside.
Toss lettuce, carrots and mint leaves. Arrange on 4 plates. Top with chicken; drizzle with dressing mixture.

.........Yield: 4 servings

STILL HUNGRY ?

A twist of mint gives this salad an authentic Asian flavor.

Notes:

Great Substitute

For a flavor twist, substitute 1/2 cup torn cilantro or flat leaf parsley for the mint.

Special Extra

For added crunch, sprinkle with chopped peanuts or toasted sesame seed.

Sweet Sesame Chicken

2009-06-28T20:57:00.000-07:00

INGREDIENTS

1/2 cup raw sesame seeds
1/8 cup sesame oil
1 1/2 cups unflavored bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dry mustard
1/8 teaspoon nutmeg
1/4 cup SPLENDA(R) Brown Sugar Blend
1/4 cup sesame oil
1/4 cup vegetable oil
1 1/2 pounds chicken breast, cubed

COOKING DIRECTIONS

Combine the raw sesame seeds with the 1/8 cup of sesame oil and microwave for 2 minutes.
Mix the roasted sesame seeds with the bread crumbs, salt, pepper, dry mustard, nutmeg and SPLENDA(R) Brown Sugar Blend. Set aside.
Heat a large frying pan or wok with the 1/4 cup of sesame oil and the vegetable oil.
DREDGE the chicken pieces in the bread crumb mixture so that they are evenly coated.
Drop the chicken into the hot pan and cook over medium heat.
Cook for 5-6 minutes or until golden brown on each side.
Remove from the oil with a slotted spoon and drain on paper towels. Serve immediately with rice, noodles or vegetables and assorted mustards for dipping.

..........Yield: 6 servings

STILL HUNGRY ?

Golden, crispy pieces of sesame seed coated chicken make a wonderful addition to a noodle salad.

Notes:

Note

Contest submission by: Rose Marie K. from Freehold, NJ.

Exchanges per Serving: 2 Starches, 4 Lean Meats, 2 Fats

Cheddar Chicken and Vegetable Skillet

2009-06-28T20:54:00.000-07:00

INGREDIENTS

6 small boneless skinless chicken breast halves
3 cups frozen vegetable blend
1 1/3 cups water
1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese

COOKING DIRECTIONS

Spray large skillet with cooking spray. Add chicken; cover. Cook on medium-high heat 2 to 3 min. on each side or until browned. Remove from skillet.
Add vegetables and water. Bring to boil.
Stir in stuffing mix just until moistened. Top with chicken and cheese; cover. Cook on low heat 5 min. or until cheese melts.

.........Yield: 6 servings

STILL HUNGRY ?

Create a new flavor combo for your family with chicken and frozen vegetables.

Notes:

Great Substitute

Try this recipe with different frozen vegetable blends for a flavor twist: Italian Style, Stir-Fry, California or Mexican.

Chicken XimXim with Ground Peanuts

2009-06-28T20:52:00.000-07:00

INGREDIENTS

4 teaspoons extra-virgin olive oil, divided
2 pounds boneless, skinless chicken breasts, trimmed of fat and cut into bite-size pieces
1/4 teaspoon salt
1 pinch of freshly ground pepper
1 large onion, chopped
1 red bell pepper, chopped
6 plum tomatoes, chopped
1/4 cup chopped fresh parsley
4 cloves garlic, minced
1/4 cup dried shrimp
1/4 cup roasted peanuts
1 (14.25 ounce) can reduced-sodium chicken broth
3/4 cup "lite" coconut milk

COOKING DIRECTIONS

Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add chicken, salt and pepper and saute, stirring often, until cooked through, about 5 minutes. Transfer to a medium bowl and set aside.
Heat the remaining 2 teaspoons oil in the pot over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomatoes, parsley and garlic, reduce to a simmer and cook, stirring occasionally, until thick and bubbly, 10 to 15 minutes.
Meanwhile, place dried shrimp (if using) in a food processor and process until finely ground. Transfer to a small bowl. Add peanuts to the processor and process until finely ground. Combine the ground shrimp (or fish sauce), if using, with the ground peanuts.
Add broth, coconut milk and the peanut mixture to the pot. Increase heat to medium, bring to a simmer and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Add the reserved chicken and cook until heated through, about 2 minutes.

........Yield: 8 servings

STILL HUNGRY ?

In African dialect, ximxim means 'stew.' Using ground peanuts, shrimp and coconut in stews is distinctly African. Enjoy spooned over brown rice.

Notes:

Ingredient notes

Dried shrimp are tiny dried crustaceans often used in Asian and Latin American cooking. They have a distinctive, pungent, fishy flavor. Look for them in Asian markets or at Amazon.com. Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. It can be found in the Asian section of large supermarkets and in Asian specialty markets.

Make ahead tip

Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Whole Roasted Chicken

2009-06-28T20:48:00.000-07:00

INGREDIENTS

1/4 cup olive oil
1 envelope GOOD SEASONS Italian or Garlic & Herb Salad Dressing & Recipe Mix
1 (6 pound) large roasting chicken

COOKING DIRECTIONS

Preheat oven to 350 degrees F. Mix oil and salad dressing mix; brush under skin and on outside surface of chicken.
Place chicken on rack in roasting pan.
Bake 1-1/2 to 1-3/4 hours or until chicken is cooked through (180 degrees F when tested in the thickest part), brushing occasionally with the salad dressing mixture.

.........Yield: 12 serving

STILL HUNGRY ?

For flavorful, juicy whole roasted chicken, brush a blend of olive oil and Italian dressing mix both under and over the skin.

Notes:

Round Out The Meal

Serve this juicy chicken with mashed sweet potatoes and a steamed vegetable for a delicious meal.

Great Substitute

Substitute 1 cut-up broiler-fryer chicken (3 to 3-1/2 lb.) for the roasting chicken. Bake at 350 degrees F for 50 minutes or until chicken is cooked through. Makes 5 servings.

Sauteed Chicken Breasts with Creamy Chive Sauce

2009-06-28T20:43:00.000-07:00

INGREDIENTS

1 pound boneless, skinless chicken breasts, trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup all-purpose flour
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 (14 ounce) can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives

COOKING DIRECTIONS

Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

.........Yield: 4 servings

STILL HUNGRY ?

Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.

STOVE TOP(R) One-Dish Chicken Skillet

2009-06-28T02:41:00.005-07:00

INGREDIENTS

1 1/2 cups hot water
1/4 cup butter or margarine, melted
1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves
1 (10 ounce) can condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

COOKING DIRECTIONS

Mix hot water, butter and stuffing mix; set aside.
Spray nonstick skillet with cooking spray. Add chicken; cook on medium heat 5 min. on each side.
Mix soup and sour cream; pour over chicken. Top with the prepared stuffing. Reduce heat to low; cover. Cook 10 min. or until chicken is cooked through.

.........Yield: 6 servings

STILL HUNGRY ?

Notes:

Serving Suggestion

Serve with a bagged salad tossed with your favorite KRAFT LIGHT DONE RIGHT! Reduced Fat Dressing.

Substitute

Prepare as directed, substituting 1/3 cup fat free milk for the sour cream.

Our Favorite Chicken Salad

2009-06-28T02:41:00.003-07:00

INGREDIENTS

1 cup shredded cooked chicken
1/2 cup sliced celery
1 tablespoon KRAFT Mayo Real Mayonnaise
1 tablespoon BREAKSTONE'S or KNUDSEN Sour Cream

COOKING DIRECTIONS

Mix chicken, celery, mayo and sour cream. Serve with TRISCUITS Crackers or on a sandwich roll.

.........Yield: 2 servings

STILL HUNGRY ?

Notes:

Healthy Living

Save 4 grams of fat per serving by preparing with KRAFT Mayo Light Mayonnaise and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Special Extra

Add 2 Tbsp. chopped green onion.

Breaded Chicken Cutlets with Parmesan (Chicken Milanese)

2009-06-28T02:41:00.001-07:00

INGREDIENTS

4 (5 ounce) boneless, skinless chicken breasts, tenderloins removed and reserved for another use
1/2 cup kosher salt
1/2 cup granulated sugar
4 slices high-quality white bread, crusts removed and torn into rough 1 1/2-inch pieces
1/4 cup grated Parmesan cheese
Ground black pepper
3/4 cup unbleached all-purpose flour
2 large eggs
1 tablespoon vegetable oil
3/4 cup vegetable oil
Lemon wedges, for serving

COOKING DIRECTIONS

Pound chicken breasts to even 1/2-inch thickness. Dissolve salt and sugar in 1 quart cold water in gallon-size zipper-lock plastic bag. Add cutlets and seal bag, pressing out as much air as possible; refrigerate 30 minutes. Line rimmed baking sheet with triple layer of paper towels.
Remove cutlets and lay in single layer on baking sheet; cover with another triple layer of paper towels and press firmly to absorb moisture. Allow cutlets to dry for 10 minutes. Process bread in food processor until evenly fine-textured, 20 to 30 seconds (you should have about 1 1/4 cups fresh bread crumbs). Mix in Parmesan cheese and transfer crumbs to baking dish. Carefully peel paper towels off cutlets, sprinkle cutlets with pepper, and set aside.
Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees. Spread flour in baking dish. Beat eggs with 1 tablespoon oil in second baking dish. Spread bread crumbs in third baking dish.
Bread the cutlets, one at a time. Dredge cutlet in flour, shaking off excess. Using tongs, dip both sides of cutlet in egg mixture, allowing excess to drip back into baking dish to ensure very thin coating. Dip both sides of cutlet in bread crumbs, pressing crumbs with fingers to form even, cohesive coat. Place breaded cutlets in single layer on wire rack set over baking sheet and allow coating to dry for about 5 minutes.
Meanwhile, heat 6 tablespoons remaining oil in heavy-bottomed 10-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Lay two cutlets gently in skillet; cook until deep golden brown and crisp on first side, gently pressing down on cutlets with wide metal spatula to help ensure even browning, about 2 1/2 minutes. Using tongs, flip cutlets, reduce heat to medium, and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp, 2 1/2 to 3 minutes longer. Line warmed plate with double layer of paper towels and set cutlets on top; return plate to oven.
Discard oil in skillet and wipe skillet clean using tongs and large wad of paper towels. Repeat step 5 using remaining 6 tablespoons oil and now-clean skillet to cook remaining cutlets; serve along with first batch with lemon wedges.

.........Yield: 4 servings

STILL HUNGRY ?

These crispy cutlets have an unusually thick crust because they are coated in flour, eggs, and homemade bread crumbs.

Notes:

Note

If you would rather not prepare fresh bread crumbs, use panko, or Japanese, bread crumbs, which cook up extra crisp. The chicken is cooked in batches of two because the crust is noticeably more crisp if the pan is not overcrowded. Finally, because the tenderloins - the small strips of meat on the underside of the breast - are likely to become detached during cooking, they must be removed at the outset. These cutlets can be served on their own, with lemon wedges, or used in sandwiches. Though Parmesan is the traditional cheese to use in this dish, feel free to substitute Pecorino Romano cheese if you prefer a stronger, more tangy flavor. The cheese is quite susceptible to burning, so be sure to keep a very close eye on the cutlets as they cook.

Sweet 'n Smoky Chicken Wraps

2009-06-28T02:40:00.004-07:00

INGREDIENTS

1/2 cup mayonnaise or salad dressing
1/4 cup finely chopped English (seedless) cucumber
1 1/2 teaspoons Spanish smoked sweet paprika*, or to taste
1/2 teaspoon freshly cracked black pepper
2 tablespoons honey
2 teaspoons olive oil
1 1/2 pounds chicken breast strips for stir-fry or boneless skinless chicken breasts, cut into thin bite-size strips
1 cup Old El Paso(R) Thick 'n Chunky Salsa
8 (8 inch) Old El Paso(R) flour tortillas for burritos
8 leaves Bibb lettuce

COOKING DIRECTIONS

In small bowl, mix mayonnaise, cucumber, 1/2 teaspoon of the paprika, the pepper and 1 tablespoon of the honey; cover and refrigerate.
Heat 10-inch skillet over medium-high heat; add oil and heat until hot. Add chicken; cook 5 to 8 minutes, stirring frequently, until no longer pink in center. Stir in salsa, 1 teaspoon of the paprika and remaining tablespoon honey. Reduce heat to medium-low; simmer uncovered 5 minutes, stirring occasionally. For more paprika flavor, stir in up to 2 additional teaspoons paprika.
Heat tortillas as directed on package. Spread about 1 tablespoon mayonnaise mixture on each warm tortilla. Top each with 1 lettuce leaf and scant 1/2 cup chicken mixture. Fold bottom of each tortilla up over chicken mixture; roll sides in toward center. If necessary, secure with toothpicks; remove toothpicks before eating.

..........Yield: 8 servings

STILL HUNGRY ?

Honey and the distinctive Spanish smoked sweet paprika give this warm wrap special appeal.

Notes:

*Spanish smoked sweet paprika can be purchased in a can or jar. Hungarian paprika can be substituted.

Chicken, Broccoli Rabe and Feta on Toast

2009-06-28T02:40:00.003-07:00

INGREDIENTS

4 thick slices whole-wheat country bread
1 clove garlic (optional)
4 teaspoons extra-virgin olive oil, divided
1/4 cup chopped garlic
1 pound chicken tenders, cut crosswise into 1/2-inch pieces
1 bunch broccoli rabe, stems trimmed, cut into 1-inch pieces
2 cups cherry tomatoes, halved
1 tablespoon red-wine vinegar
1/8 teaspoon salt
Freshly ground pepper, to taste
3/4 cup crumbled feta cheese

COOKING DIRECTIONS

Grill or toast bread. Lightly rub with peeled garlic clove, if desired. Discard the garlic.
Heat 2 teaspoons oil in a large nonstick skillet over high heat until shimmering but not smoking. Add chicken; cook, stirring occasionally, until just cooked through and no longer pink in the middle, 4 to 5 minutes. Transfer the chicken and any juices to a plate; cover to keep warm.
Add the remaining 2 teaspoons oil to the pan. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add broccoli rabe (or broccolini) and cook, stirring often, until bright green and just wilted, 2 to 4 minutes. Stir in tomatoes, vinegar, salt and pepper; cook, stirring occasionally, until the tomatoes are beginning to break down, 2 to 4 minutes. Return the chicken and juices to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 minutes. Serve warm over garlic toasts.

.........Yield: 4 servings

STILL HUNGRY ?

The assertive flavor of broccoli rabe can be a schoolyard bully in dishes. But here, the sweet tomatoes and briny feta stand up to its bite, rendering this dish a rustic but comforting favorite. Still, if broccoli rabe proves too strong for your taste, you can substitute broccolini or even tiny, trimmed broccoli florets.

Notes:

Ingredient Note

Pleasantly pungent and mildly bitter, broccoli rabe, or rapini, is a member of the cabbage family and commonly used in Mediterranean cooking. Broccolini (a cross between broccoli and Chinese kale) is sweet and tender -- the florets and stalks are edible.

Provencal Chicken

2009-06-28T02:40:00.001-07:00

INGREDIENTS

4 (5 ounce) boneless, skinless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 tablespoon extra-virgin olive oil or canola oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon anchovy paste (optional)
1/2 cup reduced-sodium chicken broth
1/4 cup dry white wine
1 (14.5 ounce) can diced tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped black olives

COOKING DIRECTIONS

Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use. Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
Add onion, garlic and anchovy paste, if using, to the skillet; cook over medium heat, stirring, for 1 minute. Add broth, wine and tomatoes; bring to a simmer. Cook until slightly thickened, 6 to 7 minutes. Stir in basil and olives. Return the chicken and juices to the pan; reduce heat to low and heat through. Spoon sauce over the chicken.

.........Yield: 4 servings

STILL HUNGRY ?

Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

Creamy Garlic Chicken

2009-06-28T02:39:00.006-07:00

INGREDIENTS

2 teaspoons oil
4 small boneless, skinless chicken breast halves
1/4 cup MIRACLE WHIP Dressing
2 cups frozen stir-fry vegetables
1 tablespoon soy sauce
4 cloves garlic, minced
3 cups hot cooked MINUTE White Rice

COOKING DIRECTIONS

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., turning after 3 min.
Add dressing, vegetables, soy sauce and garlic; stir. Cook, covered, 7 min. or until chicken is cooked through, stirring occasionally.
Serve over the hot cooked rice.

.........Yield: 4 servings

STILL HUNGRY ?

Notes:

Jazz It Up

Sprinkle with 1 sliced green onion just before serving.

Substitute

Prepare as directed, using MIRACLE WHIP Light Dressing and lite soy sauce. Substitute 2-2/3 cups hot cooked MINUTE Brown Rice for the white rice.

Barbecued Chicken Burritos

2009-06-28T02:39:00.005-07:00

INGREDIENTS

1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded
1/2 cup prepared barbecue sauce
1 cup canned black beans, rinsed
1/2 cup frozen corn, thawed, or canned corn, drained
1/4 cup reduced-fat sour cream
4 leaves romaine lettuce
4 (10 inch) whole wheat tortillas
2 limes, cut in wedges

COOKING DIRECTIONS

Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.

.........Yield: 4 servings

STILL HUNGRY ?

These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup.

Roast Chicken with Asparagus and Tahini Sauce

2009-06-28T02:39:00.003-07:00

INGREDIENTS

2 pounds asparagus, cut into 2-inch pieces
3 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 (12 ounce) skinless boneless chicken breast halves
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 clove garlic, minced

COOKING DIRECTIONS

Put oven racks in middle and lower thirds of oven and preheat oven to 450 degrees F.
Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
While chicken roasts, puree tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.)
Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.

.........Yield: 4 servings

Smothered Chicken Sandwich

2009-06-28T02:39:00.001-07:00

INGREDIENTS

6 small boneless skinless chicken breast halves
1 (10.5 ounce) can chicken gravy
1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 1/2 cups hot water
6 slices bread
3 cups frozen peas, cooked

COOKING DIRECTIONS

Add chicken to large nonstick skillet sprayed with cooking spray; cook 3 min. on each side. Add gravy to skillet; cook 5 min. or until chicken is cooked through.
Meanwhile, combine stuffing mix and water. Spoon stuffing over chicken; cover. Cook 5 min. or until heated through.
Place each stuffing topped chicken breast on 1 bread slice. Top with gravy from skillet. Serve with hot cooked peas.

..........Yield: 6 servings

STILL HUNGRY ?

Notes:

Cooking Know-How

For thinner slices, cut chicken breast halves in half horizontally.

Cooking Know-How

Divide all the ingredients in half for a 2 serving version of this recipe.

Parmesan-Crusted Chicken in Cream Sauce

2009-06-28T02:38:00.002-07:00

INGREDIENTS

2 cups MINUTE Brown Rice, uncooked
1 (14 ounce) can fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 tablespoons KRAFT 100% Grated Parmesan Cheese
4 small boneless skinless chicken breast halves
2 teaspoons oil
1/3 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
3/4 pound asparagus spears, trimmed, steamed

COOKING DIRECTIONS

Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (170 degrees F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.

..........Yield: 4 serving

STILL HUNGRY ?

Notes:

Variation

Prepare as directed, using PHILADELPHIA Light Cream Cheese Spread and stirring in 1 Tbsp. chopped fresh chives along with the cream cheese spread.

Substitute

Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.

How to Purchase & Store Asparagus

Asparagus should be green with firm stalks and closed, compact tips. Stalks can be thin or thick; it is a matter of personal preference. To store, stand fresh asparagus spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.

5-Minute Citrus Chicken Salad

2009-06-28T02:38:00.001-07:00

INGREDIENTS

8 cups baby spinach leaves
3 cups chopped cooked chicken breast
1 (11 ounce) can mandarin orange segments, drained
1 cup sliced mushrooms
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup PLANTERS Pecan Pieces

COOKING DIRECTIONS

Toss spinach, chicken, oranges, mushrooms and bacon bits in large bowl.
Drizzle with dressing just before serving; toss lightly.
Sprinkle with pecans.

..........Yield: 4 servings

STILL HUNGRY ?

Get a burst of spring flavor from this tasty main course salad. Only you'll know it's a cinch to make!

Notes:

Great Substitute

Substitute 2 slices OSCAR MAYER Bacon, cooked, crumbled, for the bacon bits.

Great Substitute

For a creamier salad, use KRAFT Ranch Dressing.

Baja Chicken Salad with Taco Vinaigrette

2009-06-28T02:37:00.003-07:00

INGREDIENTS

1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
1 tablespoon brown sugar
1/2 cup oil
1/2 cup cider vinegar
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
1 tablespoon oil
1 (10 ounce) package mixed salad greens or baby greens
1 cup grape tomatoes, halved
1/2 cup sliced red onion
2/3 cup shredded Cheddar-Monterey Jack cheese blend
1/3 cup sour cream
1 avocado, pitted, peeled and sliced
3 tablespoons sliced ripe olives
Blue tortilla chips

COOKING DIRECTIONS

In medium bowl, combine taco seasoning mix, brown sugar, 1/2 cup oil and vinegar; mix well. Place chicken in shallow medium bowl. Pour 1/2 cup seasoning mixture over chicken. Reserve remaining mixture for dressing.
Heat 1 to 2 tablespoons oil in medium nonstick skillet over medium-high heat until hot. With slotted spoon, remove chicken from seasoning mixture; discard remaining seasoning mixture. Add chicken to skillet; cook and stir 5 minutes or until no longer pink in center.
In large bowl, combine mixed greens, tomatoes and onion. Add reserved seasoning mixture; toss to coat. Arrange salad mixture on serving platter. Top with chicken, cheese, sour cream, avocado and olives. Arrange tortilla chips around salad.

..........Yield: 6 servings

STILL HUNGRY ?

You're just 30 minutes away from a great chicken salad with Baja fixin's!

SHAKE 'N BAKE(R) Spicy Barbecue Chicken

2009-06-28T02:37:00.001-07:00

INGREDIENTS

1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
1 tablespoon GREY POUPON Dijon Mustard
1 (6 ounce) package SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
2 teaspoons garlic powder
8 small boneless skinless chicken breast halves

COOKING DIRECTIONS

Preheat oven to 400 degrees F. Mix barbecue sauce and mustard in pie plate or shallow dish; set aside. Mix coating mix and garlic powder in separate pie plate or shallow dish.
Dip chicken in barbecue sauce mixture, then in coating mixture, turning over to evenly coat both sides. Place in single layer in foil-lined 15x10x1-inch baking pan. Discard any remaining coating mixture.
Bake 20 min. or until chicken is cooked through.

..........Yield: 8 servings

STILL HUNGRY ?

Add a flavor kick to your breaded chicken with this easy-to-prepare barbecue glaze.

Notes:

Substitute

Prepare as directed, using your favorite variety of KRAFT Barbecue Sauce.