Foil Pack Chicken & Mushroom Dinner

1 (10 ¾ oz.) can cream of mushroom soup
1 ¾ cup water, divided
1 (6 oz.) pkg. Stove Top Stuffing Mix for chicken
6 small boneless, skinless chicken breasts
4 thin slices smoked or honey ham, chopped
1 ½ cups sliced, fresh mushrooms
1 ½ cups frozen peas

Preheat oven to 400. Mix soup and ¼ cup of water; set aside. Combine stuffing mix with remaining 1½ cups water; spoon evenly onto center of each of six large sheets of heavy-duty foil sprayed with cooking spray. Top each with one chicken breast. Cover evenly with ham, mushrooms, peas, and soup mixture.

Bring up foil sides. Double-fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in a single layer on a 15x10x1 inch cookie sheet.

Bake 30-35 minutes or until chicken is cooked through (170 degrees). Remove packets from oven; let stand for 5 minutes. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Makes 6 servings, 1 packet each. (Recipe adapted from kraftfoods.com)

Lime Tortilla Chicken

1 cup finely crushed plain tortilla chips
(for best results, crush in food processor or blender)
2 Tbs. vegetable oil
2 Tbs. lime juice
1 tsp. honey
6 boneless, skinless chicken breasts

sauce:
1 can (14.5 oz.) Mexican stewed tomatoes
2 tsp. chopped fresh cilantro
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 cup grated cheese

Place finely crushed tortilla chips on a plate. Combine oil, lime juice and honey in a shallow bowl. Dip chicken breasts in oil mixture, then press in chips. Place in greased pan and bake at 350 degrees for 25 minutes or until chicken is cooked through.

While chicken bakes, puree tomatoes, cilantro, chili powder and garlic powder together in food processor or blender to make a sauce. Remove chicken from oven and spread evenly with sauce. Sprinkle with cheese. Continue baking until cheese melts, about 5-8 minutes.