Feta Chicken Bake & Mozzarella Brushetta

prep time: 10 min
total time: 50 min
makes: 6 servings

Ingredients:
6 boneless skinless chicken breast halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley

Make It:
PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish.
DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.
BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.

I also made the Mozzarella Brushetta to go with it and it was really good. I can't remember where I got this recipe but I have made it a few times over the years and it goes with many dishes and is easy to thow together as a side.

Mozzarella Brushetta

Ingredients:
1 loaf French baguette or other (small diameter) French bread
3 Tbsp Olive oil, divided
Salt, optional
2 cups finely chopped fresh tomatoes, seeds and pulp removed
1/2 tsp Italian seasoning
2 cloves garlic, crushed
2 cups finely shredded mozzarella cheese

Make It:
1. Preheat oven to 425
2. Slice French bread into 1/2" slices
3. Brush both sides lighly with 2 Tbsp olive oil
4. Place on baking sheet
5. Sprinkle lightly with salt if desired
6. Combine chopped tomatoes, Italian seasoning and crushed garlic, set aside
7. Bake French bread slices in oven for 3 minutes
8. Turn each slice over and bake an additional 2 minutes
9. Remove from oven
10. Spread each slice with a Tbsp of the tomato mixture
11. Sprinkle with mozzarella cheese
12. Return to oven for 3 minutes or until cheese is melted

Capellini Caprese

What You Need!

1/2 lb. capellini or spaghetti, uncooked
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup fresh basil, finely sliced

Make It!
COOK pasta as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Tips:
Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.
Special Extra
Add 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the tomatoes.

Santa Fe Chicken

Prep Time: 10 min
Total Time: 55 min
Makes: 4 servings

What You Need!
2 cups instant white rice, uncooked
1 can (19 oz.) black beans, drained, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped cilantro
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup Mexican Style Finely Shredded Four Cheese

Make It!
HEAT oven to 400°F.
MIX rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and cilantro; pour evenly over rice mixture.
TOP with chicken. Spoon salsa over chicken.
BAKE 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.

Baked Salmon with Tomatoes, Spinich & Mushrooms

This is soooo yummy and pretty healthy for you too! My boys even liked it. I got it from Kraft's recipe website. I am not a huge fan of mushrooms so I omitted them.



What You Need!
4 salmon fillets (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup KRAFT Sun-Dried Tomato Dressing

Make It!
HEAT oven to 375°F.
PLACE fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray.
COMBINE remaining ingredients; spoon over fish.
BAKE 20 to 25 min. or until fish flakes easily with fork.

Substitute
Prepare using red snapper or orange roughy fillets.
Serving Suggestion
Serve with hot cooked rice to round out the meal.

Chicken & Vegetables Parmesan

Prep time: 5 min
Total time: 18 min
Makes 4 servings

What You Need
1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It
MIX dressing and garlic in large skillet.
Cook on medium heat 1 min.
Add chicken; season with 3/4 tsp. of the basil and the pepper.
Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).
ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil.
Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.
SPRINKLE with the cheese.

Shortcut
To quickly thaw the mixed vegetables, put them in a colander and run warm tap water over them.