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Shannon’s Dish of the Week! Skillet Chicken & Vegetables Parmesan

Every week, Shannon, our dietitian will be sharing her dish of the week. These great recipes are perfect for weight loss surgery patients and just about anyone else!

We hope you enjoy them and as always if you ever have a question about your diet please contact us.

This week’s recipe is:

Skillet Chicken & Vegetables Parmesan

Time prep: 5 min

total: 19 min

servings total: 4 servings

What You Need

2 cloves garlic, minced

¼ cup KRAFT Light Zesty Italian Dressing

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

1tsp. dried basil leaves, divided

1/4tsp. black pepper

1pkg. (10 oz.) frozen mixed vegetables (carrots, broccoli, beans, peppers), thawed

2Tbsp. KRAFT Grated Parmesan Cheese

Make It

COOK garlic in dressing in large skillet on medium heat 1 min. Add chicken, 3/4 tsp. basil and pepper; cook 4 to 5 min. on each side or until chicken is done (165ºF).

ADD vegetables and remaining basil; cook 2 to 3 min. or until heated through, stirring occasionally.

SPRINKLE with cheese.

Kraft Kitchens Tips

Special Extra
For a spicier flavor, substitute crushed red pepper for the black pepper.


To quickly thaw the mixed vegetables, place them in a colander and run warm tap water over them just until thawed.

Nutritional info per serving

Calories 180
Total fat4.5 g
Saturated fat1.5 g
Cholesterol70 mg
Sodium390 mg
Carbohydrate6 g
Dietary fiber2 g
Sugars3 g
Protein 27 g
Vitamin A 2 %DV
Vitamin C 45 %DV
Calcium8 %DV
Iron 15 %DV

View More of Shannon’s Dishes of the Week By Clicking Here! >>


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