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Lemon Chicken Piccata Recipe

3/24/2023

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DIRECTIONS:
  1. 3 large lemons, divided
  2. 4 small boneless skinless chicken breasts (1 lb.)
  3. 1/4 cup KRAFT Mayo with Olive Oil
  4. 22 round buttery crackers, finely crushed
  5. 2 Tbsp. olive oil
  6. 2 tsp. chopped fresh parsley
  7. 1/2 cup chicken broth
  8. 1 Tbsp. butter
  9. 1 Tbsp. capers

INGREDIENTS:
  • Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 lemons. Coat chicken with mayo, then cracker crumbs.
  • Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
  • Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.

KITCHEN TIPS:
  • Serve over hot cooked angel hair pasta.
  • You should get about 3/4 cup juice from the 2-1/2 lemons.

This recipe was used with permission from Kraft Foods.
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Green Velvet Cupcakes

3/17/2023

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INGREDIENTS:
  1. 1 pkg. (2-layer size) white cake mix
  2. 2 oz. BAKER'S Semi-Sweet Chocolate, melted
  3. 1 Tbsp. green food coloring
  4. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  5. 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
  6. 1 tsp. vanilla
  7. 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  8. 2 Tbsp. green sprinkles

DIRECTIONS:
  • Heat oven to 350°F.
  • Prepare and bake cake batter as directed on package for 24 cupcakes, blending melted chocolate and food coloring into batter before spooning into prepared muffin cups. Cool completely.
  • Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Add COOL WHIP; beat just until blended.
  • Spoon COOL WHIP mixture into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture onto tops of cupcakes. Top with sprinkles.

This recipe was used with permission from Kraft Foods.
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Chocolate White Chocolate Chunk Cookies

3/10/2023

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INGREDIENTS:
  1. 2 cups flour
  2. 2 tsp. baking powder
  3. 1/4 tsp. salt
  4. 3/4 cup (1-1/2 sticks) butter or margarine, softened
  5. 1-1/2 cups firmly packed brown sugar
  6. 2 eggs
  7. 1 tsp. vanilla
  8. 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, melted, cooled slightly
  9. 9 oz. BAKER'S White Chocolate, coarsely chopped
  10. 1 cup chopped pecans

DIRECTIONS:
  • Preheat oven to 350°F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, beating well after each addition. Stir in chopped chocolate and pecans.
  • Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
  • Bake 11 to 12 minutes or until cookies feel set to the touch. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

This recipe was used with permission from Kraft Foods.
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Bacon & Cheese Stuffed Chicken Breast

3/6/2023

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INGREDIENTS:
  1. 4 small boneless skinless chicken breasts (1 lb.)
  2. 1/4 cup KRAFT Shredded American & Cheddar Cheeses
  3. 2 Tbsp. OSCAR MAYER Real Bacon Bits
  4. 1 egg
  5. 1/4 cup chopped fresh cilantro
  6. 2 Tbsp. KRAFT Shredded Parmesan Cheese

DIRECTIONS:
  • Heat oven to 350°F.
  • Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with combined American cheese blend and bacon. Press cut edges of pockets together to seal.
  • Whisk egg in pie plate. Combine cilantro and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in cilantro mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
  • Bake 20 to 25 min. or until chicken is done (165ºF).

This recipe was used with permission from Kraft Foods.

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Cream Cheese Squares

3/3/2023

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INGREDIENTS:
  1. 2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
  2. 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  3. 1 tsp. vanilla
  4. 1 egg, beaten
  5. 3/4 cup sugar, divided
  6. 2 Tbsp. ground cinnamon

DIRECTIONS:
  • Heat oven to 350°F.
  • Unroll 1 can of dough onto bottom of 13x9-inch pan sprayed with cooking spray; pat out to evenly cover bottom of pan, firmly pressing perforations and seams together to seal.
  • Beat cream cheese, vanilla, egg and 1/2 cup sugar with mixer until blended; spread over dough in pan.
  • Unroll remaining crescent dough onto large sheet of waxed paper; firmly press perforations and seams together to form 13x9-inch rectangle. Invert over cream cheese mixture; remove and discard waxed paper.
  • Bake 30 to 35 min. or until golden brown. Combine remaining sugar and cinnamon; sprinkle over dessert before cutting into squares to serve.

This recipe was used with permission from Kraft Foods.
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