Kraft food & family - Spring 2008 - (Page 15) grated goodness If you are using a lemon for grated peel and juice, grate the peel first and then squeeze the juice. You can also freeze any leftover grated lemon peel. juice it up One medium lemon yields about 3 Tbsp. juice. Bring lemons to room temperature to get the most juice. Whole Oven-Barbecued Chicken Super-moist, with a taste of lemon, this chicken is sure to be the best you have ever tasted! Prep: 10 min. 2 1/2 | Total: 1 hour 55 min. 1 2 1 1 small lemons cup Kraft Original Barbecue Sauce tsp. Italian seasoning cloves garlic, peeled whole chicken (3 lb.) pkg. (6 oz.) Stove Top Stuffing Mix for Chicken Lemon Cheesecake Refreshing and creamy, with just a hint of lemon, this luscious cheesecake is pure bliss. Prep: 20 min. 2 11/4 6 4 1 4 | Total: 5 hours (incl. refrigerating) PREHEAT oven to 350ºF. Grate 1/2 tsp. lemon peel; set aside. Cut lemons in half; squeeze juice into small bowl. Set aside lemon halves for later use. Add barbecue sauce and seasoning to the lemon juice; mix well. Place chicken in baking pan. Place 2 of the lemon halves and the garlic cloves inside the cavity of chicken. Rub skin of chicken with remaining 2 lemon halves and discard. Tie legs together with kitchen twine. 1 hour 45 min. or until chicken is cooked through (165°F), brushing with the barbecue sauce mixture every 5 min. during the last 20 min. of the baking time. Sprinkle with reserved lemon peel during the last 5 min. cups Honey Maid Graham Cracker Crumbs cups sugar, divided Tbsp. butter, melted pkg. (8 oz. each) Philadelphia Cream Cheese, softened cup Breakstone’s or Knudsen Sour Cream Grated peel and juice from 1 lemon eggs BAKE PREHEAT oven to 325°F. Mix graham crumbs, 1/4 cup of the sugar and the butter. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9inch baking pan. Set aside. BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Stir in lemon peel and juice. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved 1/4 cup crumb mixture. BAKE MEANWHILE, prepare stuffing mix as directed on package. Place in 11/2-qt. baking dish sprayed with cooking spray; cover. Place stuffing in oven during last 30 min. of chicken baking time. REMOVE and discard lemon halves and garlic cloves from chicken cavity. Skim fat from drippings in chicken baking pan; serve drippings with chicken and stuffing. 40 min. or until center is almost set. Refrigerate at least 4 hours or overnight. Store in refrigerator. Makes 16 servings, 1 piece each. Makes 6 servings. READER REVIEW “The hint of lemon gave this chicken dish a really nice tang. It looked great on the dinner table as a Sunday meal.” – Vicki, VA We’d love to hear what you think. Visit kraftfoods.com to rate this or any Kraft recipe. Save 80 calories, 9 g of fat, and 5 g of saturated fat per serving by preparing as directed with Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, Breakstone’s Reduced Fat or Knudsen Light Sour Cream and 4 egg whites. kraftfoods.com | 15 http://kraftfoods.custhelp.com/cgi-bin/kraftfoods.cfg/php/enduser/ask.php?p_sid=jo2wKyZi http://kraftfoods.com
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