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Grilled Cajun Kabobs with Fresh Greens:

Prep Time: 10 min

Total Time: 55 min

Makes: 6 servings, 2 kabobs each

1-1/2 lb. boneless skinless chicken breasts or beef sirloin steak, cut into 1-inch pieces

1/2 cup A.1. STEAKHOUSE Marinade New Orleans Cajun

2 medium red onions, cut into 1-inch chunks

2 medium green or red peppers, cut into 1-inch chunks

12 wooden skewers, soaked in water

1 bag (10 oz.) European salad greens

1/4 cup KRAFT Italian Dressing

PLACE chicken in resealable plastic bag. Add marinade; seal bag. Turn bag over several times to evenly coat chicken. Refrigerate 30 minutes to marinate.

PREHEAT grill to medium heat. Remove chicken from bag; discard marinade. Alternately thread chicken, onions and peppers on skewers.

GRILL 10 to 15 minutes or until chicken is cooked through and vegetables are crisp-tender. Place salad greens on large serving platter; drizzle with dressing. Top with kabobs.

INGREDIENTS

2 cups vegetable oil

2 tablespoons Cajun seasoning

2 tablespoons dried Italian-style seasoning

2 tablespoons lemon pepper

garlic powder to taste

10 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

DIRECTIONS

In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.

Preheat the grill for high heat.

Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

Cajun Chicken with Capers and Lemon

Servings: Makes 4 servings.

Ingredients:

1/2 cup all purpose flour

1 tablespoon Cajun-Creole seasoning mix

1 teaspoon paprika

4 skinless boneless chicken breast halves

1 1/2 tablespoons olive oil

3/4 cup canned low-salt chicken broth

2 tablespoons fresh lemon juice

2 tablespoons drained capers

Preparation:

Combine flour, seasoning mix and paprika in shallow bowl. Season chicken with salt and pepper. Dip chicken into flour mixture, coating completely.

Heat oil in heavy large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate; tent with foil to keep warm. Add broth, lemon juice and capers to skillet and bring to boil, scraping up browned bits. Boil until sauce thickens slightly and coats spoon, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.

Cajun Chicken Stew

For maximum flavor, use the whole chicken and leave any fat attached.

Servings: Makes 6 servings.

Ingredients:

3 to 6 tablespoons vegetable oil

1 (3- to 31/2-lb) chicken, cut into serving pieces

21/2 teaspoons salt

1/2 cup all-purpose flour

1 medium onion, chopped

1 medium green bell pepper, chopped

1 celery rib, chopped

3 cups water

1/4 teaspoon cayenne, or to taste

3/4 cup thinly sliced scallion greens

Accompaniment: cooked white rice

Preparation:

Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.

Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.

Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice.

Note:

Stew improves in flavor if made 1 day ahead (without scallion greens) and cooled completely, uncovered, then chilled, covered. Reheat, then stir in scallion greens.

hope these help. enjoy.