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Quick and Easy Fall Meal

Good Monday, to you all. I know that you are all into the planning and cooking of the Thanksgiving meal, but I thought I would share this recipe with you for a quick and easy meal that just suits Fall to a “tea.”  This is from Kraft Recipes and helps keep at least one meal during Thanksgiving week, quick and easy.

In the spirit of all things Thanksgiving, be sure and stay tuned for Wednesday’s post… Pinestraw Casserole. Yes, you read that right. In the meantime, put a hot meal on the table in just a few minutes while the dressing is baking.

Maple-Baked Apple Chicken

  • 4 small boneless skinless chicken breasts (1 lb.)
  • 1/2 cup sliced onions
  • 2 red cooking apples, sliced
  • 1/2 cup maple-flavored or pancake syrup
  • 1/3 cup KRAFT Zesty Italian Dressing


      1. HEAT oven to 350°F.
      2. COOK chicken in large ovenproof skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until evenly browned. Remove from heat.
      3. TOP chicken with onions; surround with apples. Mix syrup and dressing; pour over chicken.
      4. BAKE 20 to 25 min. or until chicken is done (165ºF). Drizzle with syrup mixture from bottom of skillet.

    I am serving this, rice and a salad for Jay and I tomorrow night with Pumpkin soup for my vegetarian daughter.Maple-Baked Apple Chicken, Photo Credit:

    Maple-Baked Apple Chicken, Photo Credit:

      The pumpkin soup for Amy:

    • 3 tablespoons margarine, softened
    • 1 tablespoon brown sugar
    • 1/4 teaspoon ground cinnamon
    • 4 slices whole wheat bread
    • 1 cup chopped onion
    • 2 tablespoons butter, melted
    • 2 (14.5 ounce) cans chicken broth
    • 1 (15 ounce) can pumpkin puree
    • 1 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground ginger
    • 1/8 teaspoon ground black pepper
    • 1 cup heavy whipping cream


        1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
        2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
        3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
        4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
        5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons. 


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