Saucy Caesar Chicken Skillet Recipes

Steps:

• Cook chicken in hot oil in large covered skillet on medium-high heat 4 min. on each side or until each breast is evenly browned on both sides.
• Mix dressing, broth, parsley and basil until blended; pour over chicken. Bring just to boil; simmer on medium-low heat 3 min. or until chicken is done (165ºF).
• Add tomatoes and bacon bits; mix well. Cook 2 to 4 min. or until tomatoes are just tender, stirring occasionally.

Steps:

• 1. Heat olive oil in a large skillet over med-high heat. Cook chicken breasts for about 5 minutes on each side. They should be slightly browned.
• 2. Mix together dressing and chicken broth and pour over chicken. Add Basil. Bring this to a simmer and cook for about 3 minutes.
• 3. Add tomatoes and bacon bits, cook for another 2 or 3 minutes.
• 4. Mix water and cornstarch together and then add to chicken and sauce to thicken a little bit.
• 5. Serve over hot rice.

Steps:

• Saute chicken and peppers in a sprayed or lightly oiled skillet until browned on both sides. (about 5 minutes each side). Add garlic and cook, stirring constantly for about 30 seconds.
• Stir in cream cheese, broth, dressing, onions and basil. Cook stirring often until sauce begins to thicken and chicken is cooked through (170°F.).
• Stir in tomatoes and cook for 2 minutes.
• Serve over pasta or rice.

Steps:

• 1. Place chicken in large bag; add 2 Tbsp. of dressing. Seal and marinate at room temperature for 15 minutes.
• 2. In large pan, heat 1 Tbsp. olive oil over medium heat. Add peppers and cook five minutes or until soft. Remove.
• 3. Stir together dressing (3 Tbsp.), 1/4 cream, and water to make 1 1/2 cups. Place mashed potatoes (2 2/3 cups) in microwave safe bowl; stir in dressing mixture. Microwave on high 6-8 minutes. Stir once. Cover until ready.
• 4. Meanwhile, remove chicken from bag. Add to pan; sprinkle with 1/4 tsp. salt. Saute 4 minutes on each side or until brown. Reduce heat to medium-low. Add peppers back to skillet along with remaining dressing and cream.
• 5. Cook another two minutes or until chicken is cooked through. Stir potatoes and reheat if needed. Serve.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. , Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. , Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°.