This Week on URS: A Chicken in Every Pot

Loved that collection of red, white, and blue goodness on last week’s URS! Thanks to everyone who linked up. Amy’s Caramel Pretzel Sparklers were particularly clever as she used caramel wrap instead of unwrapping all those little squares and melting them. Easy-peasy.

This Thursday come ready to share your chicken recipes. Henry IV of France reportedly wished every peasant to have a chicken to cook every Sunday. It was considered a sign of prosperity. And since chicken can be purchased as low as $0.59/pound, it’s an achievable goal for almost anyone. So, tell us how you get your chicken cooked!

Next week, Ultimate Recipe Swap will feature birthday cakes, so dig out those photos so we can see what great ideas you have.

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  1. Katie @ goodLife {eats} says:

    Whole chicken or just any recipe with chicken?

  2. FishMama says:

    Any chicken recipe is great!

  3. Michele says:

    Kraft Taco Chicken is one of our fav meals. We always make extra to use in quesadillas later in the week. Check out

    4 small boneless skinless chicken breast halves (1 lb.) 4 tsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 1/2 lb. red potatoes, thinly sliced (about 2 cups) 3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream Make It!HEAT oven to 400°F.

    SPRINKLE chicken with seasoning mix. Place 1/2 cup potatoes on center of each of 4 large sheets of heavy-duty foil; top with chicken, cheese and salsa.

    BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.

    BAKE 30 to 35 min. or until chicken is done (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.

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