Sunday, March 13, 2011


Photo from kraft foods

This is another quick and delicious chicken dish. Add a green salad and some crescent rolls for a great dinner

1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
4 smallboneless skinless chicken breasts (1 lb.)
1 tub(10 oz.)PHILADELPHIA Savory Garlic Cooking Creme
1 pkg.(20 oz.)refrigerated sliced potatoes
2 cupsfrozen broccoli florets
1 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA, divided
1/8 tsp.ground black pepper

Heat oven to 375ºF. Pour dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate. Mix cooking creme and milk in large bowl. Add potatoes, broccoli and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray. Remove chicken from marinade; discard marinade. Place chicken over ingredients in baking dish; sprinkle with pepper. Cover. Bake 1 hour or until heated through, uncovering and sprinkling with remaining shredded cheese after 45 min.

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