Crispy Baked Pesto Chicken

Prep Time: 10 min

Total Time: 35 min

Makes: 4 servings, one chicken breast half each

4 small boneless skinless chicken breast halves (1 lb.)

1 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix

2 Tbsp. pesto

1/4 cup Shredded Mozzarella Cheese

PREHEAT oven to 400F. Coat chicken with coating mix. Place in 8-inch

square baking dish.

BAKE 20 min. or until chicken is cooked through (165F).

TOP chicken with pesto; sprinkle with cheese. Bake an additional 5

min. or until cheese is melted and lightly browned.


Cheesy Meatball Subs

Prep Time: 5 min

Total Time: 15 min

Makes: 4 servings, one sandwich each

1 cup spaghetti sauce

1/2 cup water

2 Tbsp. 100% Grated Parmesan Cheese

12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs

4 crusty sandwich buns, split

3/4 cup Shredded Mozzarella Cheese

COOMBINE spaghetti sauce, water, Parmesan cheese and meatballs in

large skillet. Bring to boil on medium-high heat.

REDUCE heat to medium; simmer 8 min. or until meatballs are heated

through, stirring occasionally.

SPOON into buns; sprinkle with mozzarella cheese.


Polynesian-Glazed Meatballs

Prep Time: 10 min

Total Time: 25 min

Makes: 4 servings

1 tsp. oil

1 large red pepper, chopped

1 onion, chopped

1/4 cup Barbecue Sauce

1 tsp. ground ginger

1 tsp. garlic powder

2 cans (8 oz. each) pineapple chunks, drained, liquid reserved

12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs

2 cups instant white rice, uncooked

HEAT oil in large skillet on medium-high heat. Add peppers and

onions; cook 5 min. or until crisp-tender, stirring frequently.

STIR in barbecue sauce, ginger, garlic powder and reserved pineapple

liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min.

or until meatballs are heated through, stirring occasionally.

Meanwhile, cook rice as directed on package.

STIR pineapple into meatball mixture. Serve over the rice.


Chicken Alfredo Pesto Pasta

Prep Time: 10 min

Total Time: 25 min

Makes: 4 servings, 1-1/2 cups each

8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, uncooked

2 tsp. oil

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 cups milk

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1 large red pepper, cut into strips

1/4 cup Grated Parmesan Cheese

2 Tbsp. pesto

COOK pasta as directed on package. Meanwhile, heat oil in large

nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or

until cooked through.

STIR in milk and cream cheese spread; cook 3 min. or until cream

cheese spread is completely melted and mixture is well blended. Add

peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated

through, stirring occasionally.

DRAIN pasta. Add to cream cheese mixture; toss to coat.


Apple-Cranberry Salad Toss

Prep Time: 15 min

Total Time: 15 min

Makes: 8 servings, 1-1/2 cups each

1 pkg. (10 oz.) mixed salad greens

2 apples, sliced

1 cup Walnut Halves, toasted

1 cup dried cranberries

1/2 cup sliced green onions

1/2 cup KRAFT Light Raspberry Vinaigrette Reduced Fat Dressing

TOSS greens with apples, walnuts, cranberries and onions in large


ADD dressing; mix lightly.

SERVE immediately.


Autumn Beet Salad

Prep Time: 20 min

Total Time: 3 hr 20 min

Makes: 4 servings

1 can (16 oz.) whole beets, drained, cut into 1-inch pieces

1 medium Granny Smith apple or other tart apple, chopped

1 cup Walnut Pieces, toasted

1 small bulb fennel, coarsely chopped

1/2 cup prepared GOOD SEASONS Italian Salad Dressing & Recipe Mix

TOSS all ingredients except dressing in large bowl. Add dressing; mix

lightly. Cover.

REFRIGERATE several hours or until chilled.

SERVE on lettuce-covered plates.


Waldorf Salad Platter

Prep Time: 15 min

Total Time: 15 min

Makes: 6 servings

3 cups chopped apples

1 cup seedless red grape halves

1 cup Miniature Marshmallows

1/2 cup celery slices

1/2 cup Walnut Halves, toasted

2/3 cup Coleslaw Dressing, divided

4 cups shredded lettuce

MIX fruit, marshmallows, celery and walnuts in large bowl. Add 1/3

cup of the dressing; toss lightly.

COVER serving platter with lettuce; top with fruit mixture.

DRIZZLE with remaining 1/3 cup dressing.


Kelly in IL