Chicken Cutlets with Current Sauce

This tasty little dish is one we were served at Lynnette's house just after moving to Connecticut for graduate school (2001). She is an amazing cook!! I don't think there is a dish I have eaten at her table that I haven't requested the recipe for. Jack loved this dish so much that our first year in CT I made it for our anniversary dinner (He doesn't even remember, but I do because it was probably the most involved recipe I had ever cooked. Now that I am more experienced I think back to that night and laugh that it took me so long to prepare this chicken dish. I am so grateful for Lynnette's willingness to share with me and teach me as I learned to enjoy cooking.  She continues to be an inspiration to me today and I am glad, because it is always good!

Chicken or Turkey Cutlets (I use Chk. tenders and pound them flat)

2 Tablespoons Brown Sugar

1/8 teaspoon Cayenne Pepper

Pinch ground cloves

Pinch ground allspice

1 Tablespoon Olive Oil

2 Cinnamon sticks-3 inches each

1 Large Shallot (approx. 3 Tablespoons)

2 Medium garlic cloves, minced

2 Tablespoons fresh minced ginger

1 cup red cooking wine

1/2 cup chicken stock

3 Tablespoons Currents

2 Tablespoons Parsley

3 Tablespoons butter

Salt and Pepper to taste

1/4 cup sliced almonds, toasted (in skillet about 4 minutes)

Mix brown sugar, cayenne pepper, gloves, and allspice in small bowl and set aside.

Saute chicken at high temperature with olive oil (fast) take out of pan saving drippings. Cover under foil. Add olive oil the spice mixture and cinnamon sticks, and cook stirring constantly until fragrant--about 1 minute.

Add shallot cook one minute more.  Then add garlic and ginger, cook additional 30 seconds.

Add wine, chicken stock or broth, currents, and any juices that are now on the plate with the covered chicken.  Increase heat to high and bring to boil while scrapping the bottom of the skillet.  Boil until it reduces to 1/3 cup or similar to a runny gravy.

Take off hear and discard cinnamon sticks.  Whisk in butter until melted. Stir in parsley; season to taste with salt and pepper. Spoon sauce over cutlets, sprinkle with almonds and serve.

Serve with Wild Rice with a handful of Crasins, slivered almonds or pecans tossed in just before serving. (Use Zatarain's New Orleans style-Long Grain and Wild Rice: saute onions in the butter and then cook the rices as directed on the box in the same pan.)

Pasta e Fagioli--Jill's version Olive Garden Copy cat

This is one of our favorite soup dishes to make when the weather starts to turn cold.  The twins loved it as babies and could self feed themselves because everything was cut to finger food sizes for them. Every time I make this it gets good reviews and family and friends alike have asked for the recipe. We serve this soup with a nice green salad and Ciabatta bread or other Italian bread to dip in olive oil and balsamic vinegar.  If we are really making it special we serve a Tiramisu for dessert.

1 lb ground beef (or Italian Sausage)-sometimes I do 50/50

1 onion, diced (1 cup)

1-3 carrots, julienned (we love carrots, but if you don't lean toward the 1 carrot)

3 Stalks celery chopped

2 cloves garlic, minced

2 (14.5 oz each ) cans diced tomatoes

1 (15 oz ) can tomato sauce

1 (12 oz) can V-8 juice * this is a new ingredient I have added for those of you who have my recipe already (11/12/08)

1 (15 oz) can red kidney beans, rinsed and drained

1 (15 oz) can great northern beans, rinsed and drained (can substituted other white beans too)

3 cups beef broth or 2 (14.5 oz) cans beef broth

1 Tablespoon Worcestershire sauce

1 Tablespoon White Vinegar

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/8-1/4 teaspoon Cayenne pepper (optional if you like your food with a little kick) 

1/2 teaspoon thyme

1 teaspoon oregano

1 teaspoon basil

1/2 lb Ditali pasta (small tube shaped)

Brown the ground meat in a large saucepan/pot over medium heat. Drain off most of the fat.  Add onion, carrots, celery, and garlic and saute for 10 minutes.  Add remaining ingredients, except the pasta, and simmer for 1 hour.  About 50 minutes into the simmer time, cook the pasta in a separate pot for 10 minutes or just until pasta is al dente, or slightly tough. Drain and rinse (this helps the pasta not absorb the soup). Add the pasta to your pot of soup and simmer for 5-10 minutes then serve.

**This makes a ton of soup--Italian stew.  It freezes nicely, but I have learned from experience that it turns out better if you freeze the soup without the noodles and add them when you thaw and reheat. If not the pasta really breaks down and turns to mush. If you decided to freeze you might want to cut your amount of pasta down in the recipe so you don't end up with a warm pasta salad ;-)

Danish Meatballs

This is a Foodies menu from Jeana Pope.  She got this recipe from a friend who served in Denmark. I made some modifications noted with and *.  Thank you Jeana for this recipe and cultural experience.  This recipe will have to be cut in half if I make it for my little family again. This recipe served 6 adults (3 men, 3 women) and 6 small children with some leftovers.

1 lb ground beef  *Diet Lean meat 93% Fat 

1 lb ground pork (just ask your butcher for it)

2 large eggs

Mix meat and eggs together then add:

4 Tablespoons of breadcrumbs

1/4 cup milk or cream *1 % milk

1 medium onion finely diced

1 clove of garlic minced

* 1 teaspoon salt

* 3/4-1 teaspoon pepper

Form golfball size meatballs/patties and put them in the frying pan over medium heat covered for about 30 minutes. Check temperature of meat to make sure they are done. Use drippings from the meat as a gravy. Serve with pickled red cabbage and mashed potatoes. 

* We served ours with mashed potatoes, squash, fresh tossed green salad, and homemade rolls. I couldn't find the pickled red cabbage. Jeana said you can find it near the pickles in her local Albertsons you might have better luck than we do here in our small town. I also did some looking on the internet these meatballs are a staple for most Danes. They serve it with potatoes broiled, baked, mashed or with rice--take your choice. Most of their recipes are pretty basic without a lot of spices so this was kid friendly.

**Because I used lean meats I didn't have drippings for gravy, so I made a cup of beef base/broth and deglazed the pan with it and then added a flour thickener and salt to taste to make a small amount of gravy.  

Three Cheese Beef Enchiladas

I got this recipe from one of my girlfriends in Billings at "Foodies". She admits she is a picky eater. She loves this as does her kids, and all of my family. It is high calorie and fattening, so how can it not be delicious?

1 lb Hamburger

1 1/2 cups Shredded cheddar cheese

1- 3 oz cream cheese

1 1/2 cups shredded mozzarella cheese

1 cup salsa (I use my homemade salsa)

1/2 sliced green onion

1 teaspoon cumin

10 flour tortillas (7 if they are Burrito size)

Brown hamburger (I also added some chopped onion), and drain off fat. Combine 1 cup of each cheese, cream cheese, 1/2 onions (I leave out if I have added chopped onion to the brown beef.), 1/4 cup salsa (salsa) and the cumin.  Mix well with the hamburger. Spoon into tortillas and roll. Place in baking dish seam side down. Spoon remaining salsa and remaining cheese over all tortillas. Bake at 400 degrees for 20 minutes or until desired crunchiness.

Flavorful Pot Roast-Crock pot

We had many tasty meals last week that I could blog, but this one was the least time consuming both to prepare and to type up! ;-) We were so impressed with how tender this roast turned out. I don't think that it was because of our fasting that everything tasted wonderful. ;-) We will be adding this to our favorite crock pot collection. I changed the recipe so this is my version of the Flavorful Pot Roast by Arlene Butler from Ogden, UT (got recipe from www.tasteofhome.com)

1 (3 lb-4lb) Boneless Rump Roast (original called for two 2 1/2 lbs each chuck roast)
1 envelope Ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1/2 cup water

Place the roast(s) in a 5-qt. slow cooker. In a small bowl, combine the salad dressings and gravy mixes; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, thicken cooking juices for gravy. Yields 12-15 servings

I added to this recipe:
3-5 ribs chopped celery
1 large onion
3-3 1/2 lbs Russel potatoes cut in to big chunks
1 -1 1/2 lbs baby carrots whole

I followed the recipe as given then topped the roast with these vegetables. I didn't add any other seasoning, but it wouldn't hurt to add a little salt to the top of your vegetables. We had to add it at the table if we desired, which works out great too.

I hope you get a chance to make this one. It is delicious! I didn't make a gravy out of the juices they were perfect over the meal without turning it into an unhealthy gravy. ENJOY!!

Menu:
Crock-pot Roast w/ vegetables
Rolls
Fresh peaches in orange jello
Dessert: Zucchini Brownies with a scoop of vanilla ice cream

Russian Chicken

From Moose Stir-Fry to English Muffin Pizza and everything in between this weeks recipe winner was the Russian Chicken with Rice. I got this recipe as a "Foodies Menu"--from Jill Jepperson while living in Billings, MT. This is a sweet- and- sour tasting recipe. My brother-in -law loved it, the kids enjoyed it, and Jack said it was just okay for him. I liked it because it was quick and brainless--we all need those kind of recipes from time to time.

1 Bottle of Russian dressing (I used Wish Bone brand)
1 envelope Lipton Onion Soup mix
1 (10 oz) jar apricot preserves
6 skinless, boneless chicken breast ( I used frozen chicken tenders)

Foil-line a 9 x 13 pan.

Mix dressing, soup mix, and preserves together. Place chicken breast in pan and pour sauce over all. Bake 1 hour at 350 degrees.
OR BAKE IN CROCKPOT low 8-10 hours (This was the method I chose and I put the tenders in frozen and followed the recipe as listed. I think even with the tenders being frozen I would only cook it for about 6-8 hours. I would check the chicken after 6 and turn it off so it wouldn't dry out.)
*Suace can be used as a gravy over rice or potatoes.

Classic Italian Chicken dishes

These Chicken recipes are DELICIOUS!! Well worth the effort. My kids loved the Piccata more than Pomodoro, but I can't choose between them. They both have a very distinct flavor and completely opposite in my opinion. I fed Piccata to my husband and kids earlier in the week and they devoured it. Then we had family in town over the weekend and I made both versions of the dish and still it got rave reviews from the grown-ups. I served this with green beans from our garden (Green Beans with Caramelized onions and Almonds-food network recipe see it on my blog as well), and a roll.

We will have this recipe again and again! We love to serve this with Lynnette's Peasant Bread



Chicken Piccata (From my free magazine of Cuisine at Home p.23)
Makes 2 servings (Mine served 4)

SEASON:
4 Chicken cutlets (I used 8-10 tenders-pounded flat)
SAUTE in:
2 Tablespoons vegetable oil (I used Olive Oil)
DEGLAZE with:
¼ cup dry white wine (I used white cooking wine—don’t know if its dry or not. You can also replace this with chicken broth if you don’t want to use wine.)
ADD:
½ cup low-sodium chicken broth (I needed an extra ¼ cup)
2 Tablespoons fresh lemon juice
1 Tablespoon capers, drained
Sautéed cutlets
FINISH with:
2 Tablespoons unsalted butter
Fresh lemon slices (I used 4-6)
GARNISH with
Chopped fresh parsley (I left out)

SEASON cutlets with salt and pepper then dust with flour. Spray a sauté pan with nonstick spray, add vegetable oil, and heat over medium-high heat.
SAUTE cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
DEGLAZE pan with white wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
ADD broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
FINISH with butter and lemon slices. Once butter melts, pour sauce over cutlets (This is where I had to add my extra ¼ cup broth-I didn’t have enough liquid to even pour off J)
GARNISH with chopped fresh parsley and serve.


Chicken Pomodoro (From my free magazine of Cuisine at Home p.23)
A variation/option to the lemon flavored Chicken Piccata
Makes 2 servings (Mine served 4)

SEASON:
4 Chicken cutlets (I used 8-10 tenders-pounded flat)
SAUTE in:
2 Tablespoons vegetable oil (I used Olive Oil)
DEGLAZE with:
¼ cup Vodka (I used white cooking wine—don’t know if its dry or not. You can also replace this with chicken broth if you don’t want to use wine.)
ADD:
½ cup low-sodium chicken broth (I needed an extra ¼ cup)
2 Tablespoons fresh lemon juice
Sautéed cutlets
FINISH with:
½ cup tomatoes, chopped
2 Tablespoons heavy cream
GARNISH with
½ cup scallions, minced

SEASON cutlets with salt and pepper then dust with flour. Spray a sauté pan with nonstick spray, add vegetable oil, and heat over medium-high heat.
SAUTE cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
DEGLAZE pan with Vodka –AWAY FROM FLAME and cook until vodka is nearly gone.
ADD broth and lemon juice. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
FINISH the sauce with tomatoes and cream. Heat through, then pour over the cutlets.
GARNISH: with scallions. (I actually added mine in the “finish” step so that they would be cooked a little.

Roasted Pork Tenderloin with Pecan Curry Stuffing and Red Currant Glaze-

Preparation Time 20 minutes Cooking time 65 minutes Standing time: 5 minutes
Yields 3 to 4 servings (Depending on your sides I have stretched it to feed more)
(www.meals.com)
Ingredients
2 Tablespoons margarine
1 ½ cups walnut or pecan halves, chopped and divided
1 teaspoon curry powder
4 teaspoons olive oil
1 large clove garlic
1 ½ pounds pork tenderloin
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 jar (12 oz) Red currant Jelly
2 teaspoons cooking sherry wine
¼-½ teaspoons crushed red pepper
1 teaspoon apple cider vinegar
½ teaspoon ground ginger
2 Tablespoons diced shallots

Directions for PORK : PREHEAT oven to 350° F.
MELT margarine in small skillet over medium heat. Add walnuts; cook, stirring frequently, for 1 to 2 minutes or until lightly toasted. Reserve 1/2 cup walnuts for garnish.
PLACE remaining walnuts, curry powder, oil and garlic in food processor; cover. Process until finely ground, approximately 5 to 7 seconds.
BUTTERFLY pork tenderloin by cutting along the length with a sharp knife to within 1/2 inch. Press open. Evenly spread walnut mixture down center. Pull pork together; secure with skewers or tie with cooking string. Combine coriander, cumin, salt and pepper in small bowl; rub over pork. Place pork seam side down in 13 x 9-inch baking pan.
BAKE for approximately 1 hour or until internal temperature reaches 170° F. Remove from oven; allow to rest for 5 minutes. While pork is resting, prepare sauce.
FOR GLAZE: COMBINE jelly, sherry, crushed red pepper, vinegar, ginger and shallots in small saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Cover to keep warm. SLICE pork into 1/2-inch slices; arrange 2 to 3 slices per plate. Spoon glaze over pork; sprinkle with reserved walnuts.
SIDES: Fresh Salad or other seasonal vegetable.
New Orleans Wild rice (from a box-prepare as directed) toss ½ cup Crasins in rice after just prior to serving when you fluff it with a fork.

Spinach and Bacon Pasta Toss
Prep Time: 15 min Total Time: 25 minMakes: 8 servings, 1-1/2 cups each

1 lb. Any variety of pasta, uncooked
3/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, chopped
1 pt. cherry tomatoes, halved
1 bag (6 oz.) fresh baby spinach leaves (4 cups)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled

COOK noodles as directed on package. Drain, reserving 1/2 cup of the cooking water.

MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally. Stir in noodles and reserved 1/2 cup cooking water. Remove from heat.
ADD spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.

How to Cook Bacon in Microwave Place 8 bacon slices in single layer on paper towels on microwaveable plate. Cover with paper towel. Microwave on HIGH 3-1/2 to 4 min. to desired crispness. Diet Exchange:3 Starch,2 Meat (VL),2 Fat

Nutrition (per serving)Calories 390 Total fat 11 g Saturated fat 3.5 g Cholesterol 105 mg Sodium 660 mg Carbohydrate 45 g Dietary fiber 3 g Sugars 3 g Protein 27 g Vitamin A 40 %DV Vitamin C 10 %DV Calcium 15 %DV Iron 20 %DV

SIDE: None

Dessert: Fresh fruit or pudding

Crock Pot Tortilla Soup
(my modification from “Hatch Green Chile Enchilada Sauce” can)

1 to 1 ½ lbs shredded or finely chopped chicken
1 15 oz. Can diced tomatoes
1 16 oz can Hatch Green Chile Enchilada Sauce
2 –4 oz cans chopped green chiles
1 15 oz can pinto beans, rinsed and drained
1 medium onion, chopped
1 Tbsp. Minced garlic
2 cups water
1 15 oz can chicken brother
1 teaspoon each cumin and chili powder
1 ½ teaspoons salt (or to taste)
¼ tsp black pepper (or to taste)
2 cups frozen corn
Chopped Cilantro

Cheddar and or Monterey Jack cheese, sour cream, and avocado for garnish.

In a crock pot, combine all ingredients except the cilantro and garnishes. Cover and cook for 6-8 hours on low or 3-4 hours on high.

To serve: spoon into deep bowls and garnish with cheese, sour cream and avocado as desired. Tortillas or chips may be served on the side.


SIDE: Homemade Tortilla chips
Flour tortilla’s
Olive oil
Course salt

Place on a cookie sheet and brush both sides of flour tortillas with olive oil (or spray with Pam). Broil until golden brown, turn and brown other side. Sprinkle with salt if desired after removing from oven.

Dessert: Raspberry Jell-O Salad

Easy Baked Manicotti (Kraft Winter 2007 magazine p.50)
Prep Time: 25 minTotal Time: 1 hr 5 minMakes: 6 servings, two manicotti each

2 cups spaghetti sauce, divided
1 egg, lightly beaten
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup basil pesto
12-14 manicotti shells, cooked, rinsed in cold water
* No cook method- Don’t cook noodles prior to filling. For sauce, stir together spaghetti sauce and 1 ¼ cup water; heat to boiling. Use heated sauce in preparing dish. Bake at 400 degrees.
PREHEAT oven to 350°F. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.
FILL manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish; pour remaining 1-1/4 cups spaghetti sauce over manicotti. Cover with foil.
BAKE 40 min. or until heated through.


Side: Fresh toss salad or steamed broccoli

Dessert: Chocolate chip cookies

Mozzarella and Ham Panini—EASY AND DELICIOUS!
(A recipe from Martha Stewarts Everyday Magazine)
Prep time: 15 min Total time 35 Minutes
Serves 4
1 Large Loaf Italian Bread ( I use hard sub rolls—work great!)
8 oz Fresh Mozzarella thinly sliced (I have used regular sliced Mozzarella cheese-end results same)
4 oz shaved deli ham
2 oz baby spinach (2 cups, loosely packed)
Coarse salt and ground pepper
1 Tablespoon olive oil

Preheat oven to 450 degrees. Split bread horizontally. Layer one side with cheese, ham, and spinach beginning and ending with mozzarella seasoning with salt and pepper as you go. Close sandwich (mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)

Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil. If necessary), and press down very firmly.

Bake panini, press down top sheet once or twice during baking, until cheese had melted and sandwich is golden, 20-25 minutes. Cut into four pieces and serve with salad.

Side: Spinach Salad with apples or strawberries, toasted nuts (almonds or pecans) and poppy seed dressing (Briannas Home style Poppy Seed is my favorite)

Dessert: Jell-O salad or pudding
Creamy Layered Squares Prep Time: 20 min Total Time: 4 hr 20 minMakes: 9 servings
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
Ice cubes
1 cup cold water
1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate about 45 minutes or until gelatin is slightly thickened.
REMOVE 1-1/2 cups of the gelatin; set aside. Add 3/4 cup of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Pour into 8-inch square dish. Refrigerate about 15 minutes until set but not firm. Carefully spoon reserved gelatin over creamy layer in dish.
REFRIGERATE 3 hours or until firm. Cut into 9 squares to serve. Top each serving with a dollop of the remaining whipped topping.Substitute Prepare as directed, using any flavor JELL-O Brand Sugar Free Low Calorie Gelatin.

We enjoy trying new things on the grill. This one taste good and always get good reviews from our guest. Jack prefers the Salmon without the Pesto, but he also approves of the pesto.

Cedar Plank-Grilled Salmon with Cilantro Pesto
Recipe courtesy Pandee Pearson, Executive Chef of Windows on the Water
Recipe SummaryDifficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 to 6 servings

4 (6 to 8-ounce) portions salmon preferably local wild King salmon -skin on or off Olive oil, to taste Salt Fresh cracked pepper

This recipe is for OUTSIDE gas or charcoal plank-grilling.
For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook. (I cut mine in 10-inch lengths for 2 (8- ounce fillets)
Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight. Weigh down planks with heavy cans or stones to completely submerge the wood in water.
Lightly coat the salmon with olive oil and season with salt and pepper. Place salmon on cedar plank skin-side down.

Turn on your gas grill to high heat. Place planks (loaded up with salmon) on the grill and close lid. Your grill will now turn into an oven/smoker. Cooking time required will vary depending on the size of the salmon. Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke. Try to keep the lid closed as much as possible as not to lower the temperature inside the grill. When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water. Serve the salmon immediately with the Cilantro Pesto.
Cilantro pesto 1 cup extra-virgin olive oil 1 cup roughly chopped cilantro leaves 1 clove garlic 1/4 cup pepitas (pumpkin seeds) lightly toasted 1/2 lime, juiced Jalapeno, to taste Salt and pepper

Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste

SIDE: Rice and Spinach fruit salad with citrus or poppy dressing.

Bruschetta Chicken Bake (Kraft Winter 2007 Magazine p.27)

Prep Time: 10 min Total Time: 40 minMakes: 6 servings, 1 cup each

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside. PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture. BAKE 30 min. or until chicken is cooked through.
Substitute Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

SIDE: Serve with cooked green beans and/or tossed salad
Dessert: Brownie sundae