Savory Chicken Vegetable Skillet Food

SAVORY CHICKEN & VEGETABLE SKILLET

Steps:

• Cook bacon in large skillet until crisp. Remove bacon from skillet, drain on paper towels. Discard drippings from skillet. Add chicken to skillet; season with pepper. Cook, covered, 15 to 17 min. or until chicken is done (165ºF), turning after 10 min.
• Meanwhile, melt butter in medium saucepan on medium heat. Add vegetables; cook 3 min. Stir in water. Bring to boil; cook 2 min. or until vegetables are crisp-tender. Stir in stuffing mix; cover with lid. Remove from heat; let stand 5 min.
• Fluff stuffing mixture with fork; spoon onto plate. Top with chicken and bacon.

SAVORY CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
• Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

SKILLET CHICKEN BREAST DINNER WITH SAVORY GRAVY AND VEGETABLES

Steps:

• In a medium mixing bowl, thoroughly whisk soup, milk, basil, poultry seasoning, paprika, garlic, onion, salt and pepper. Stir in carrots and potatoes and set aside.
• In a large skillet over medium-high heat, heat olive oil until glistening.
• Pound chicken breasts to 1/2-inch thickness and season both sides with a pinch each of salt and pepper.
• Lightly brown both sides of chicken breasts in skillet.
• Remove skillet from heat and pour soup mixture evenly over chicken breasts.
• Reduce heat to medium-low.
• Simmer for 25-30 minutes, stirring occasionally, until soup mixture begins to thicken, and vegetables are tender.

CHICKEN VEGETABLE SKILLET

Steps:

• Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm., In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese.