Thursday, August 7, 2008

Skillet Chicken & Veggies Parmesan

It's another late working night, so here's the recipe for what I would have made. I've made this before and it's quick, easy, and good. It's a great deal because it's a one pot mess that makes for easy clean up as well! Enjoy!

Skillet Chicken & Vegetables Parmesan (

1/4 cup KRAFT Light Zesty Italian Reduced Fat 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

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.

Tips & Variations:
For a spicier flavor, substitute crushed red pepper flakes for the black pepper.

To thaw the veggies, put them in a colander and run warm tap water over them.

1 comment:

Jennie said...

Looks delicious! I'll definitely give that one a try!