days.)
For the grilled chicken - Spray the grill grate with
Layer chicken pieces in a 9 x 13-inch baking dish.
Sprinkle salt, pepper, garlic and onion powder to your taste.
Place in microwave oven and cook chicken until done (around 30 to 40 minutes depending on your oven).
Remove chicken and place on heated outdoor grill.
Baste barbecue sauce over it and put lid down.
It only has to stay on the grill for a few minutes to get the smoked flavor without all of the time and trouble of regular grilled chicken.
Cook noodles using dirctions on package.
Melt butter in large skillet. Add garlic. Stir to mix with butter.
Add frozen grilled chicken strips stirring around in garlic butter until well heated.
Add jar of alfredo sauce to skillet with chicken.
Add onion powder, salt and pepper. Stir to coat chicken in sauce until hot.
Drain pasta and return to pot.
Add chicken and sauce mixture to pasta. Stir to coat pasta with sauce.
Serve with side of steamed veggies or salad.
Heat 4 tablespoons butter.
Add tomatoes, beans, cilantro leaves, jalapeno and garlic.
Saute 3 to 5 minutes.
Pour off all but 1 tablespoon of fat.
Add grilled chicken and wine; simmer. Add chicken stock and simmer until reduced by 1/4.
Salt and pepper.
Bring large pot of water to boiling.
Drop pasta (fettucini) in and cook 3 minutes.
Drain.
Top with sauce. Serves 2 to 4.
Start by placing one piece of toast on a cutting board. Spread with mayonnaise and layer with grilled chicken, then avocado, then tomato. Top with a second piece of toast, spread with mayonnaise, layer with lettuce, bacon and top with a fried egg. Season with salt and pepper and top with final piece of toast. Cut and serve.
ep warm and pour over chicken and enchiladas.
To prepare
Dressing:
Beat together egg and vinegar Put in a small pot and simmer, stirring well.
Continue to simmer, add sugar and onion and cook for 5 minutes.
Stir occasionally.
Chill in fridge for 1 hour.
Grill chicken on the barbeque and slice, refrigerate until ready to use or serve hot on top of salad.
Combine the rest of the ingredients in a large salad bowl.
Toss all ingredients together with dressing and serve on large plates.
Top with grilled chicken breast slices and freshly ground black pepper.
s ready.
Put the chicken into a shallow dish with
Place the chicken cutlets into an airtight storage
ide and let dry.
Chicken: Combine salt, pepper, olive oil
Coat Chicken with olive oil and season
Marinate chicken in favorite marinade and grill until done. You can leave out the chicken for a great vegetarian meal.
Heat oven to 400 degrees. Mix tomatoes with oil, basil and salt and pepper to taste. Roast for 12 minutes in shallow baking pan.
Meanwhile, cook pasta according to directions in water or broth add 1/4 cup white wine.
Smash cooked tomatoes with back of wooden spoon.
Chop chicken, if using.
Drain pasta.
Mix pasta, tomatoes, chicken and olives together. Add white wine and dressing.
Serve warm.
Rinse spinach leaves, discarding stems; pat dry.
Combine spinach, strawberries, and kiwi in large bowl.
Add almonds, feta, and onion.
Toss lightly.
Top with grilled chicken breasts.
Add dressing and toss lightly again.
rill or grill pan. Season chicken with salt and pepper to
Combine all ingredients except the chicken.
Reserve up to one half of the marinade for use at the end of the recipe.
Marinate chicken for a matter of minutes or for hours. It isn't necessary to marinate a long time for great flavor because of the final step below.
Grill the chicken and baste with the marinade (not the reserved marinade.).
Put grilled chicken on individual plates or serving plate and pour the reserved marinade on top. If desired garnish with fresh basil leaves and/or lemon wedges.
to each piece of chicken. Cover the chicken and refrigerate for at
ix in peanut oil. Add chicken and turn to coat. Cover
Slice thawed chicken breasts into 1/2\" strips
ooking, drizzle oil over the chicken (on a plate or in
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.