I originally found this over at Kraft.
Of course I also season my chicken with Mrs Dash salt free chicken seasoning before I coat with the Shake N Bake.
Crispy Salsa Chicken
4 small boneless skinless chicken breast halves (1 lb.)
1 pouch SHAKE ‘N BAKE Extra Crispy Seasoned Coating Mix
1/2 cup TACO BELL HOME ORIGINALS Salsa
1/2 cup KRAFT Shredded Monterey Jack Cheese
PREHEAT oven to 400°F. Coat chicken with coating mix as directed on
package. Place on ungreased baking sheet.
BAKE 20 min. or until chicken is cooked through (170°F).
TOP each chicken breast with 2 Tbsp. salsa. Sprinkle evenly with cheese.
Bake an additional 5 min. or until cheese is melted.
I found this recipe on the back of couscous box a few years ago, I think it is very tasty.
1 tablespoon olive oil
2 cups chicken breast, skinless, diced
1 clove garlic, minced
1-1/4 cups water
2 tablespoons white cooking wine
1 Package (5.9 oz.) NEAR EAST Couscous Parmesan Mix
2 cups fresh or frozen broccoli flowerets, thawed, chopped
1/4 cup feta cheese, crumbled
1 cup fresh tomatoes, chopped
1. In large skillet, heat olive oil over medium heat. Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside.
2. Stir in water, cooking wine and contents of spice sack; bring to a boil.
3. Stir in Near East couscous and broccoli; cover and remove from heat. Let stand 5 minutes. Stir in cheese and tomatoes right before serving.