how do you cook boneless breast chicken

That's all I buy b/c that's all I eat. I have a good baked chicken parm recipe and this week I'm making low-fat tacos with the chicken. FM me if you want any recipes.

Sooo easy... I'm also a new chef. LOL!

Easy Feta Chicken Bake

Prep Time: 10 min
Total Time: 50 min
Makes: 6 servings


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



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 LOVE LOVE LOVE this!!!! I make it with the below potatoe's



Roasted Red Potatoes with Bacon & Cheese

Prep Time: 15 min
Total Time: 1 hr 10 min
Makes: 8 servings


1/2 cup KRAFT Light Ranch Reduced Fat Dressing
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
1/4 cup OSCAR MAYER Real Bacon Bits
2 lb. small red bliss potatoes, quartered (about 6 cups)
1 Tbsp. chopped fresh parsley



PREHEAT oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.
SPOON into lightly greased 13x9-inch baking dish; cover with foil.
BAKE 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.

CATALINA Chicken Stir-Fry


Prep Time: 10 min
Total Time: 22 min
Makes: 4 servings


1/2 cup KRAFT CATALINA Dressing
3 Tbsp. lite soy sauce
1/4 tsp. garlic powder
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
4 cups hot cooked white rice



MIX dressing, soy sauce and garlic powder in large skillet until well blended. Add chicken; mix lightly. Cook and stir on medium-high heat 5 min. or until chicken is cooked through.
ADD mixed vegetables; cover. Reduce heat to medium-low. Simmer 5 to 7 min. or until vegetables are crisp-tender, stirring frequently.
SERVE over the rice.

Creamy Chicken Enchilada

Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings, 2 enchiladas each

2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa



PREHEAT oven to 350°F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended.
SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
BAKE 25 min. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.




This is my brother's favorite