Grilled Bruschetta Chicken

Brad received this recipe as an email subscriber to KraftFoods.com. An easy grill with no mess. Joan served the chicken with a side of pasta with crushed Italian tomatoes and a fresh garden salad.

Preparation Time: 5 min
Total Time: 30 min

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF).

Makes: 4 servings

Serving Suggestion
Serve with buttered egg noodles and grilled or steamed vegetables.

NUTRITION INFORMATION
Nutrition (per serving)
Calories 200 Total fat 7g Saturated fat 2.5g Cholesterol 75mg Sodium 280mg Carbohydrate 3g Dietary fiber 1g Sugars 2g Protein 28g Vitamin A 10%DV Vitamin C 4%DV Calcium 10%DV Iron 6%DV

Summer Tortellini Salad

This boil-and-toss salad is a versatile and hearty dish that makes a great one-bowl meal. You can also serve it as a side dish; just prepare the recipe without the meat.

Joan discovered this recipe in the July 2007 issue of Southern Living. The recipe was submitted for publication by Shirley Wood of San Antonio, Texas.

MAKES 4 SERVINGS
PREP: 10 MIN., COOK: 10 MIN., CHILL: 25 MIN.

1 (19-oz.) package frozen cheese tortellini (Joan used Wegmans Cheese Tortellini.)

2 cups chopped cooked chicken

1/4 cup sliced green olives

1/4 cup sliced black olives

1/4 cup diced red bell pepper

2 Tbsp. chopped sweet onion

2 Tbsp. chopped fresh parsley

2 Tbsp. mayonnaise

1 Tbsp. red wine vinegar

1 tsp. herbes de Provence (1 tsp. dried Italian seasoning may be substituted.)

1/4 cup canola oil

Salt to taste

Garnish: fresh parsley sprigs

1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.

2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.

Tuna Tortellini Salad: Substitute 1 (12-oz.) can albacore tuna, rinsed and drained well, for chicken. Prepare recipe as directed.

Chicken Fajita Chowder

Heather called to inform us that they had 6 inches of new snow last evening. Joan thinking warm prepared this soup. While its preparation took her a bit of time, this savory soup was well worth it. Served with cornbread.


3 T. all-purpose flour

1 4-oz. pkg. fajita or taco seasoning mix, divided

4 boneless, skinless chicken breasts, cubed

3 T. oil

1 onion, chopped

1 t. garlic, minced

15 1/4 oz. can sweet corn & diced peppers, drained

15 oz. can black beans, drained and rinsed

14 1/2 oz. can Mexican-style stewed tomatoes

4 1/2 oz. can chopped green chiles

3 c. water

1 c. instant brown rice, uncooked

Optional: dried cilantro to taste
10 3/4 oz. can nacho cheese soup

Garnish: sour cream, shredded, Cheddar cheese, chopped, green onions, crushed tortilla chips

Combine flour and 2 tablespoons seasoning mix in a large plastic zipping bag; add chicken. Seal bag and shake to coat. Sauté chicken in oil in a large Dutch oven over high heat, stirring often, about 5 minutes or until golden. Reduce heat to medium-high. Add onion and garlic; sauté for 5 minutes. Stir in remaining seasoning mix and all ingredients except soup and garnish. Bring to a boil: reduce heat to medium-low, cover and simmer for 5 minutes. Add soup; stir until heated through. Garnish as desired.

Makes 8 to 10 servings.

Stuffed Chicken Breasts

Joan purchased a Deni Meat Tenderizer from QVC. With this kitchen aid in hand, she tenderized the chicken breasts before making this meal.

2 boneless, skinless whole chicken breasts (4 chicken breast halves)
l/3 cup goat cheese
1/2 cup roasted red pepper strips from a jar,drained
1/2 cup chopped fresh parsley
1/2 cup chopped fresh or frozen spinach
2 teaspoons minced garlic
2 teaspoons lemon olive oil (or any extra virgin olive oil)
Salt and pepper (optional)

Preheat oven to 400 degrees. Wash and dry chicken breasts well. Tenderized chicken breasts. Lay each whole chicken breast half on its own large sheet of nonstick foil or foil coated with canola cooking spray. Spread half the goat cheese over half of each whole chicken breast. Top the goat cheese with roasted red pepper strips.

Blend parsley, spinach, garlic and olive oil in a small food processor or electric mixer. Add salt and pepper to taste if desired. Use 1/4 of the mixture on each chicken breast to top red pepper strips, then fold the breasts over to create the stuffed chicken breasts. Divide remaining parsley mixture and use to top the four stuffed breasts. Completely
wrap each with the foil. Place the foil pouches on a 9-inch-square baking dish.

Bake for 45 minutes. Open the pouches to uncover the chicken breasts and broil, if desired, for about a minute or two to lightly brown the top.

Makes 4 petite servings.

After dining on the stuffed chicken breasts, it was agreed that a white sauce might add to this entree.