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July 11, 2009

Chicken on the BBQ

Perfect Grilled Chicken by Kraft Foods

Prep Time: 5 min Total Time: 24 min
Makes: 4 servings

What You Need
1/2 cup KRAFT Sun-Dried Tomato Dressing
4 small boneless skinless chicken breast halves (1 lb.)

Make It

PREHEAT grill to medium heat. Pour dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 5 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken 5 to 7 min. on each side or until cooked through (165°F).
Kraft Kitchens Tips
Prepare as directed, using Kraft Zesty Italian Dressing.
Cooking Know-How
Set the timer in the kitchen for 5 min. on each side so you don't forget to turn the chicken. Don't overcook the chicken - grill just until the juices run clear.
Use Your Oven
Grill runs out of gas unexpectedly or it starts to rain? That's easy. Just place the chicken on a baking sheet and bake at 400°F for 20 min. or until cooked through (165°F).

Nutrition Information: Calories 170 Total fat 5 g Saturated fat 1 g Cholesterol 75 mg Sodium 240 mg

Cajun Chicken Salad from Pampered Chef


Spiced Pecans
3/4 cup pecan halves
2 teaspoons vegetable oil
1 tablespoon sugar
1 1/2 teaspoons Pantry Cajun Herb Seasoning Mix
1 small yellow summer squash, scored, sliced and cut in half
1 small green bell pepper, seeded, cut into rings and quartered
1 cup cherry tomato halves
1 package (10 ounces) mixed salad greens with romaine and leaf lettuce
4 boneless, skinless chicken breast halves (4-6 ounces each)
1 tablespoon vegetable oil
4 teaspoons Pantry Cajun Herb Seasoning Mix
3/4 cup ranch salad dressing
Bountiful Bread Bowl (optional)Directions:
Preheat oven to 350°F. For spiced pecans, toss pecans with oil in Small Batter Bowl. Sprinkle with combined sugar and seasoning mix; toss until coated. Spread pecans in single layer over bottom of Small Bar Pan. Bake 10 minutes until lightly toasted. Remove from oven; cool pecans in bar pan.
Prepare grill for direct cooking over medium coals. Meanwhile, for salad, score summer squash lengthwise using Lemon Zester/Scorer. Slice squash using Ultimate Slice & Grate fitted with v-shaped blade; cut slices in half. Cut bell pepper into rings; cut rings into quarters. Cut cherry tomatoes in half. Toss vegetables with greens; refrigerate until ready to serve.
Rinse chicken; pat dry with paper towels. Brush with oil using Pastry Brush. Rub with seasoning mix.

Place chicken on grid of grill. Grill, uncovered, 12-15 minutes or until chicken is no longer pink in the center, turning occasionally using Barbecue Tongs.
Remove chicken from grill. Cut chicken crosswise into slices on Cutting Board using Carving Set. Arrange chicken over salad on Oval Platter. Sprinkle with spiced pecans. Serve salad using Large Serving Tongs; drizzle with dressing.

Yield: 4 servings
Nutrients per serving: Calories 520, Total Fat 39 g, Saturated Fat 4.5 g, Cholesterol 85 mg, Carbohydrate 15 g, Protein 32 g, Sodium 570 mg, Fiber 5 g
Cook’s Tips: On hot summer days, conserve energy and keep your kitchen cool by using a toaster oven to prepare the spiced pecans. Bake at 350°F for 8 minutes. The Small Bar Pan is a convenient size for all your small-scale cooking in any toaster oven. The chicken can also be prepared using the Professional Grill Pan. Heat pan over medium-high heat 5 minutes. Prepare chicken as directed in Step 3. Place chicken in pan. Cook 5-7 minutes; turn using Nylon Tongs. Continue cooking 5-7 minutes or until chicken is no longer pink in the center.

© 2009 The Pampered Chef used under license.

Prep Time: 5 min Total Time: 30 min
Makes: 4 servings
What You Need!
1/2 cup KRAFT Zesty Italian Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade
Make It!
HEAT grill to medium heat. Pour 1/4 cup dressing over chicken in shallow dish; turn over to coat both sides of each breast. Refrigerate 10 min.
MEANWHILE, mix barbecue sauce, marmalade and remaining dressing.
REMOVE chicken from dressing; discard dressing. Grill chicken on covered grill 12 to 15 min. or until done (165°F), turning occasionally and brushing with barbecue sauce mixture the last few minutes.
Kraft Kitchens Tips
Serving Suggestion
Serve with Fantastic Grilled Corn on the Cob and hot cooked rice.
Make Ahead
Chicken can be marinated in refrigerator up to 24 hours before grilling as directed.
Nutrition Information: Calories 250 Total fat 10 g Saturated fat 1.5 g Cholesterol 65 mg Sodium 800 mg Carbohydrate 14 g Dietary fiber 0 g Sugars 10 g Protein 24 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 6 %DV

Sweet and Sour Barbecued Chicken by Family Fun

Tasty sweet and sour barbecue chicken that will be a party pleaser.
2 garlic cloves, crushed through a garlic press
2 tablespoons balsamic vinegar
juice of 1/2 lime
juice of 1/2 lemon
1/3 cup light brown sugar
2 tablespoons Dijon mustard
1/3 cup honey
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons olive oil
2 whole boneless, skinless chicken breasts, cut in half
Step 1 In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
Step 2 Reserve two portions of the mixture for basting and for dipping sauce, then add the chicken to the dish and turn it to coat.
Step 3 Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it.
Step 4 Garnish with chopped Italian parsley, if desired.

Grilled Chicken Fajitas from Pampered Chef
1/3 cup olive oil
1/3 cup fresh lime juice
2 garlic cloves, pressed
1 teaspoon Pantry Southwestern Seasoning Mix
1/2 teaspoon salt
1-1/2 pounds boneless, skinless chicken breast halves
2 medium green or red bell peppers, cut into 1/4-inch-thick slices
1 medium red onion, cut into 1/4-inch-thick slices
8 (7-inch) flour tortillas
Suggested toppers (optional): salsa, shredded Colby & Monterey Jack cheese blend, sour cream
For marinade, combine olive oil, lime juice, garlic, Seasoning Mix and salt in Small Batter Bowl; whisk until blended. Place chicken in resealable plastic bag. Add 1/3 cup of the marinade to chicken; reserve remaining marinade. Seal bag; marinate in refrigerator 30 minutes.
Prepare grill. Remove chicken from marinade; discard marinade. Grill chicken and vegetables over medium coals 12-15 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once using Barbecue Tongs. Baste chicken and vegetables with reserved marinade using Barbecue Basting Brush during the last 2 minutes of grilling.
Wrap tortillas in heavy aluminum foil; place on grill to warm 5-7 minutes using Barbecue Tongs. Remove chicken and vegetables from grill and slice into strips.
To serve, place chicken and vegetables in tortillas. Top with salsa, shredded cheese and sour cream, if desired.
Yield: 8 servings
Nutrients per serving: Calories 280, Total Fat 12 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 19 g, Protein 23 g, Sodium 360 mg, Fiber less than 1 g
Cook’s Tips: Substitute 1 teaspoon chili powder for Southwestern Seasoning Mix, if desired.
© 2009 The Pampered Chef used under license.

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