Recipes - Sunday, September 7, 2008 5:26 - 0 Comments
Easy Cheesy Stuffed Chicken
1.INGREDIENTS
-2 tablespoons butter or margarine
-2 medium zucchini, shredded
-1 medium onion, chopped
-1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
-1 cup KRAFT Finely Shredded Italian Style Five Cheese Blend
-2 (2.5 pound) chickens, quartered
-3/4 cup KRAFT Honey Barbecue Sauce
NUTRITTION INFORMATION
-Calories: 388 kcal
-Carbohydrates: 2 g
-Dietary Fiber: 0 g
-Fat: 24 g
-Protein: 38 g
-Sugars: 1 g
2.COOKING DIRECTIONS
-Preheat oven to 400 degrees F. Melt butter in medium saucepan on medium heat. Add zucchini and onions; cook and stir 2 min. or until tender. Remove from heat. Stir in stuffing mix and cheese until well blended.
-Insert fingers carefully between the meat and skin of each chicken quarter to form a pocket. Fill pockets evenly with stuffing mixture. Place, skin sides up, in large roasting pan.
-Bake 45 min. or until chicken is cooked through. Brush with barbecue sauce. Bake an additional 5 to 10 min. or until heated through.
Yield: 8 servings
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Free Recipes eBooks - Aug 4, 2008 18:29 - 0 Comments
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Recipes - Sep 7, 2008 5:26 - 0 Comments
Easy Cheesy Stuffed Chicken
1.INGREDIENTS
-2 tablespoons butter or margarine
-2 medium zucchini, shredded
-1 medium onion, chopped
-1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
-1 cup KRAFT Finely Shredded Italian Style Five Cheese Blend
-2 (2.5 pound) chickens, quartered
-3/4 cup KRAFT Honey Barbecue Sauce
NUTRITTION INFORMATION
-Calories: 388 kcal
-Carbohydrates: 2 g
-Dietary Fiber: 0 g
-Fat: 24 g
-Protein: 38 g
-Sugars: 1 g
2.COOKING DIRECTIONS
-Preheat oven to 400 degrees F. Melt butter in medium saucepan on medium heat. Add zucchini and onions; cook and stir 2 min. or until tender. Remove from heat. Stir in stuffing mix and cheese until well blended.
-Insert fingers carefully between the meat and skin of each chicken quarter to form a pocket. Fill pockets evenly with stuffing mixture. Place, skin sides up, in large roasting pan.
-Bake 45 min. or until chicken is cooked through. Brush with barbecue sauce. Bake an additional 5 to 10 min. or until heated through.
Yield: 8 servings
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Healthy Recipes - Jul 7, 2008 5:23 - 0 Comments
Tex-Mex Appetizer Tart
1.INGREDIENTS
-1 Pillsbury(R) refrigerated pie crust, softened as directed on box
-1 1/2 cups shredded Colby-Monterey Jack cheese blend
-1/2 cup roasted red bell peppers, drained, chopped
-1/2 cup mayonnaise
-1 (4.5 ounce) can Old El Paso(R) chopped green chiles
-1/4 cup chopped fresh cilantro or parsley
NUTRITTION INFORMATION
-Calories: 161 kcal
-Carbohydrates: 7 g
-Dietary Fiber: 0 g
-Fat: 13 g
-Protein: 3 g
-Sugars: 0 g
2.COOKING DIRECTIONS
-Heat oven to 375 degrees F. Remove crust from pouch; place flat on ungreased cookie sheet.
-In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1-inch border; flute.
-Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.
Yield: 16 servings
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