Category Archives: Cheese

Bacon, Cheese, Chicken Breasts, Peas, Rice

Chicken Carbonara

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2 packages rice, Uncle Ben’s Flavorful Parmesan & Butter Rice
10 ounces bacon, cut in 1 inch slices
1 pound chicken breasts, boneless, skinless, sliced
1 teaspoon garlic, minced
1 cup heavy cream
1 cup frozen peas, thawed, drained
2 ounces Parmesan cheese, shaved
3 green onions, thinly sliced

Cook rice according to pkg directions.
Cook bacon until crisp; drain off all but 2 tbs. of drippings. Season chicken with salt and pepper as desired. Add chicken, saute until seared on all sides.
Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough to thicken to sauce consistency.
Serve over rice; garnish with onion, top with cheese if desired.

Broccoli, Cheese, Chicken, Pasta

Cavatelli with Chicken & Broccoli

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1 bag (16 oz) frozen cavatelli (short shells) or 12 oz dried (short ripple-edged shells)
8 oz boneless chicken cutlets, halved lengthwise, then cut crosswise in 1/2-in. strips
2 Tbsp all-purpose flour

Sauce:

4 Tbsp olive oil
1 1/2 Tbsp minced garlic
8 oz fresh broccoli florets (1/2 a 1-lb bag)
1 cup chicken broth
1/4 tsp crushed red pepper (optional)
1/3 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Meanwhile put chicken and flour in large plastic food bag. Seal bag; shake to coat chicken evenly.
Heat 1 Tbsp oil in a large nonstick skillet. Add chicken; sauté 2 to 3 minutes until browned and cooked through. Remove to a plate. Reduce heat to low.
Heat remaining 3 Tbsp oil in skillet. Add garlic; cook 30 seconds until fragrant. Stir in broccoli, broth and crushed pepper (if using). Bring to a boil, reduce heat, cover and simmer 5 minutes or until broccoli is tender.
Drain pasta; return to pot. Add Sauce, chicken and cheese; toss to mix and coat.

Cheese, Chicken Breasts, Stuffing, Tomatoes

Bruschetta & Cheese – Stuffed Chicken Breasts

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Looks fancy, tastes great!

1 14 oz. can Italian-style diced tomatoes

1 1/4 cups mozzarella cheese, shredded, divided

1/4 cup fresh basil, chopped

1 package Stove Top Stuffing Mix for Chicken

8 skinless boneless chicken breasts, small

1/3 cup Kraft Roasted Red Pepper Italian with Parmesean Salad Dressing

Preheat oven to 350 degrees. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix. Stir until just moistened. Place 2 chicken breast halves in large freezer-weight zip top bag. Pound chicken with meat mallet or side of heavy can (or if you’re Danielle, your fists), until chicken is 1/4″ thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top sides down, on cutting board. Spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place seam sides down in 13×9″ baking dish. Drizzle evenly with dressing. Bake 40 minutes. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 minutes, or until chicken is cooked through (165 degrees F), and cheese is melted.

Variation:

For South of the border style dish, simply use diced tomatoes with bell or jalapeno peppers, Mexican style shredded cheese, instead of mozzarella cheese, and chopped cilantro instead of basil.

Serves 8