Chicken Enchilada Casserole

source: Pinch of Yum

Time: 1 hour
Servings: 10-12 (this photo is only half of the recipe, I cooked the other half in another dish)

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 19 ounces (about 2 ½ cups) red enchilada sauce
• 2 cups shredded cheese (I used a Mexican blend)
• 6-8 small flour tortillas
• 1 can refried beans 

Directions: 

1. Cook and shred chicken. I did this the morning before putting this together by boiling a large pot of water and cooking the chicken breasts about 30 minutes. Then shred with two forks. 

2. Preheat over to 375. Place a few spoonfuls of enchilada sauce in the bottom of a square glass baking dish. Place 2 tortillas int he bottom of the dish, overlapping to cover entire surface. Layer 1/3 cup beans, 1 cup chicken, 1/2 cup cheese, 3/4 cup enchilada sauce and 2 tortillas. Repeat once to make a total of 2 layers. 

3. Cover the top with remaining enchilada sauce and 1 cup cheese. Cover baking dish with well oiled aluminum foil and bake for about 30 minutes. 

4. Remove foil and bake uncovered for additional 5 minutes or until cheese is starting to brown and sauce is bubbling. 

5. Allow to rest at least 15 minutes before cutting. Otherwise it'll be a soupy mess!

Verdict: 

This was good, but a little spicy. I guess it was the sauce I used, although it was mild. The next time I make it i'll try another brand. The beans were really good though and helped cut a little of the spice. This was pretty time consuming and I made it on a day I had off from work. Probably a little too time consuming for a weeknight meal. 

Swedish Meatballs

Source: simply recipes

Time: 30 minutes
Servings: 4

Ingredients

• Meatballs (I used frozen turkey meatballs - you could make your own using your favorite meatball recipe, but I don't have time for that!)
• 3 T butter
• 1/4 cup flour
• 2 cups beef broth/stock
• 1/4 cup sour cream
• egg noodles or other noodle to serve with meatballs

Directions

1. Cook meatballs according to package. I baked mine on 350 for about 20 minutes. 
2. Meanwhile, cook pasta. 
3. In a large skillet, melt butter over medium heat. 
4. In another small pan, heat beef broth over medium heat. 
5. When melted, add flour and stirring often cook flour until it's the color of coffee-with-cream. You've just made yourself a classic roux!
6. Slowly add hot beef broth a little at a time stirring constantly. Keep stirring and adding broth until you've added it all and most of your lumps are gone. 
7. By this point your meatballs should be almost done. Mine had maybe 4 minutes left on the timer. Take them out of the oven and put them in the sauce you've just made. 
8. Cover and let simmer on low for about 5 minutes. Add a little pepper to taste if you'd like. 
9. Take out the meatballs and place in a serving dish, leaving the sauce. 
10. Finally, add your sour cream to the remaining sauce and stir until blended. This should only take 30 seconds or so. 
11. Pour the sauce over the meatballs and serve with noodles. 

Verdict

This was really good and super easy, especially since I didn't make the meatballs. The kids ate it pretty well, especially the noodles, not so much the meatballs, which is another reason not to slave away in the kitchen making your own meatballs!

We'll definitely have this again. And bonus, this was a last minute addition to our menu and it's one of those recipes where I already had everything I needed stocked in the house to make it. Win!

Chicken and Broccoli Noodle Casserole

source: skinny taste.com

Servings: 6
Total Time: 45-55 minutes

Ingredients: 

• 6 oz Ronzoni Smart taste noodles (or no-yolk)
• 2 tsp oil
• 4 cloves garlic, minced
• 12 oz fresh broccoli florets, chopped and steamed 3 minutes until soften
• 1 medium shallot, minced
• 3 tbsp all purpose flour
• 1 cup 1% milk
• 12 oz cooked shredded chicken breast 
• 1-3/4 cups fat free chicken broth
• 4 oz shredded  sharp cheddar 
• cooking spray
• 3 tbsp shredded parmesan cheese
• 2 tbsp seasoned breadcrumbs

Note about chicken: I cooked 3 frozen chicken breasts in the crock pot all day while I was at work for the cooked, shredded chicken.  Place in the crock pot with salt, pepper, a quartered onion and 2 inch pieces of cut celery. Cover with water and cook 8-9 hours on low. Use the cooked water as the chicken broth!

Directions: 

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted add the garlic and shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.

Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.

Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).

Verdict: 
This was really good. It's a lot like making mac and cheese, so a little time consuming, especially for a week night. Allison is kind of against broccoli right now, but did eat the noodles. I liked it and since I'm the cook, I get to pick if we have it again. We will. 

Weekday Thanksgiving

source for turkey: Kathleen

Servings: Lots! It's Thanksgiving after all
Total Time: 15 minutes prep (for everything) + 8 hours crock pot time

Crock Pot Turkey Breast

• 3.5 lbs boneless turkey breast
• 1-14oz can of chicken broth
• 2 T olive oil
• 3 T Worcestarshire sauce
• 1-2 t thyme

Directions: 

Rinse turkey breast and pat dry. Season with salt,pepper, olive oil and thyme. Place in crock pot. Pour chicken broth over turkey. Cook on low for 8 hours. Make gravy from juice when done. 

I served our turkey with canned green beans and stove top stuffing. Who knew HEB only sells the good bag stuffing during holidays! Next time I'm stocking up!

Verdict: 
This recipe produced a really good, moist turkey, even after cooking for 8 hours plus warming for another 1.5 hours. I'd never cooked just a turkey breast before, it was so easy. And how awesome is it to get Thanksgiving dinner in 15 minutes or less prep time! Y.U.M.

Asian Lettuce Wraps

source: skinny taste.com

Servings: 6
Total Time:

Ingredients:

• 1 package ground turkey (I think it's 1.25 lbs) or ground chicken
• 1/2 cup water chestnuts, chopped fine
• 1/2 cup shiitake mushrooms, chopped fine (I used jarred mushrooms found in the Asian aisle)
• 3 tbsp soy sauce (I used reduced sodium)
• 1 tsp oyster sauce
• 3 tsp sesame oil
• 2 tbsp rice wine or dry sherry
• 1 tsp sugar
• freshly ground white pepper, to taste
• 4 cloves garlic, finely chopped
• iceberg lettuce leaves, rinsed (careful not to break)

For the Spicy Hoisin Dipping Sauces:

• 4 tbsp hoisin sauce
• 1/2 tsp chili sauce (I used Sriracha)
• 1 tbsp warm water

Directions: 

Combine ground turkey, mushrooms and water chestnuts into a bowl.Combine soy sauces, oyster sauce, 1.5 tsp sesame oil, rice wine, sugar, and pepper in a bowl. Pour this mixutre over chicken and marinate for 15 minutes. 

Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 5-10 minutes.

To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Verdict: 

This was really good. Allison loved eating her "taco" of lettuce. I added rice to the lettuce wraps to make it more of a meal. 

Italian Sloppy Joe's

Source: skinny taste.com

Servings: 6 or more
Total Time: 35 minutes

Ingredients:

• 1 lb Italian turkey sausage, removed from casing
• 1/2 cup chopped onions
• 3 cloves garlic, minced
• 1 red bell pepper, chopped 
• 1 green bell pepper, chopped 
• 1 1/3 cups crushed tomatoes 
• 1/2 tsp dried rosemary
• salt and fresh cracked pepper, to taste

For serving:

• 6 whole wheat buns
• 6 slices provolone 

Directions:

In a medium non-stick skillet, cook the sausage over medium-high heat, breaking up as it cooks into small bits until cooked through, about 5-6 minutes. Add onions and garlic, and cook another 2 minutes.     Add the bell peppers, crushed tomatoes, rosemary and fresh cracked pepper. Reduce heat and simmer 25-30 mins. 

To serve, place heaping 1/2 cup of meat on a roll, top with cheese and broil for a few minutes to melt cheese.  

Verdict: 

The kids loved this one. I made them one sandwich to split, Allison ate her entire half and asked for (and ate!) a second half. 

Cowboy Quesadillas

source: our best bites.com

Servings: 6 tortillas which feed 4 of us with no leftovers
Total Time: 20 minutes

Ingredients:
1/2 cup cooked white rice
1/3 cup black beans
1 cup diced cooked chicken (I used some bbq shredded pork I'd made in the crock pot earlier that week)
1/3 cup frozen corn (no need to thaw)
2/3 cup diced tomatoes
1.5 cup shredded cheese (any combo you like)
1/4 cup BBQ sauce
6 fajita size tortillas

Dipping Sauce:
Mix equal parts BBQ sauce and Ranch

Directions: 
Mix rice, beans, chicken, corn, tomoatoes and cheese together. Stir in BBQ sauce. Place 1/6 of mixture into each tortilla and fold over to close.

Heat a skillet on med heat. When hot spray with cooking spray. Place quesadillas in pan and cook 2-4 minutes on each side or until brown and crispy.

Verdict: 
These were super yummy and fast to make. Even Allison who usually likes her quesadilla with just cheese ate these up.

Sweet and Sour Baked Chicken

Source: all over blog world

Time: 1 -1.5 hours (this is what those other blogs don't tell you!)
Servings: 4

Ingredients: 

Chicken
3-4 boneless, skinless chicken breasts
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

Sweet & Sour Sauce
3/4 cup sugar
4 T ketchup
1/2 cup white vinegar
1 T soy sauce
1 tsp garlic salt

Directions:

1. Preheat over to 350. Cut chicken breasts into 1 inch pieces and season with salt and pepper.
2. Place cornstarch and eggs in separate bowls.
3. Dip chicken into cornstarch, then coat with egg mixture (I know this seems backwards, just go with it)
4. Heat oil in large skillet over med-high heat and cook chicken until browned on both sides. Chicken doesn't need to be cooked all the way through, you're just browning the outside.
5. Place chicken in greased 9x13 baking dish.
6. In medium mixing bowl, whisk together all ingredients for sauce and pour over chicken.
7. Bake for 30 minutes to 1 hour, stirring during cooking. The longer you cook it the thicker the sauce will get. If you've got the time, go the full hour. Mine only cooked for 25 minutes.

Verdict: 

This was really good, but also very time consuming. I really should have read the recipe thoroughly before putting this on our week night menu. It took me easily an hour to make this and I didn't bake it the full time, instead to speed up cooking, I pan fried it longer. It did turn out really well though. I served this with rice and roasted broccoli.

I'm not sure if I'd make it again because of the time it took, but if I did I'd probably add some veggies to the baking dish like onions, red peppers and pineapples (like a real chinese sweet & sour dish).

And this is what happens when you don't serve dinner until after 7pm. You end up with two cranky kids who won't sit in their own seats.

Crock Pot Chicken Caccitaore

Source: adapted from skinnytaste.com

Time:10 minutes prep + 9 hours cooking
Servings: 8

Ingredients:
8 chicken thighs (I used boneless, skinless)
28 oz can crushed tomatoes
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced
1 tsp ground oregano
1 tsp garlic powder
1 bay leaf
salt & pepper to taste
2 T flour

Directions:
1. Season chicken generously with salt and pepper. Place in bottom of crock pot.
2. Pour tomatoes over chicken. Top with onions and peppers.
3. Add oregano, garlic power, bay leaf, salt and pepper.
4. Stir a bit and cook on low for 8 hours.
5. When 8 hours are up, or when you get home if you're like me, remove the lid, add flour, stir to break up chicken and cook on HIGH to thicken sauce for 1 hour or until you're ready to eat. Also during this time taste the sauce and add more salt and pepper to taste. Don't be afraid to season!

Verdict:
I served this over linguine with a little shredded parmesan on top. It was super yummy. I think the key is seasoning. When it first finished cooking on low i tasted it and it was a little bland. I ended up adding a good deal of salt and pepper and it was much more flavorful. Super easy and really yummy!

Slow-Cooker Chicken With Bacon, Mushrooms, and Onions

(wow, that's a horrible picture, this is really good though!)

Source: Real Simple

Prep Time: 20 minutes
Cook Time: 8+ hours

Ingredients:
1/2 pound bacon, diced
1 4-6 lb chicken, cut up (I buy the chicken pieces already cut and packaged)
1/2 cup dry white wine
8 oz small white mushrooms
1 cup frozen small white pearl onions
6 garlic cloves, chopped or the jarred stuff is what i use
1 T dried rosemary leaves
1 tsp kosher salt
1/4 cup water
2 T cornstarch

Directions:
1. Cook the bacon in a large skillet until crisp. With a slotted spoon, transfer to a 6 quart slow cooker. Pour off all but a light coating of fat from the pan. Add the chicken and brown over med-high heat. Transfer to the crock pot.
2. Pour the wine into the pan and scrape up any brown bits. Add contents of pan to crock pot along with mushrooms, onions, garlic, rosemary and salt.
3. Cover and cook on LOW for 8 hours.
4. Pour some of sauce from crock pot into a saucepan. Combine water and cornstarch and stir into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Serve as gravy over chicken.

Verdict: 
This was one of the more labor intensive crock pot meals I've made (I may have been late to work this morning due to the prep - although starting out with frozen chicken didn't help the time either). But this was delicious! It was nice to finally have a chicken meal that didn't turn into a soup. I served with mashed potatoes (the pre-made refrigerated kind). We all loved it. It makes a lot, enough for 2 meals at least. And I'm not sure it would freeze well, so be prepared for leftovers. Or use a smaller chicken.

I'll definitely make this again, but next time i'll probably dice the bacon the night before and defrost my chicken beforehand.

Cream Cheese Chicken Enchiladas

(don't know why the picture is sidesways!)

Source: back of the Old El Paso Enchilada sauce can

Ingredients:

1 4.5 oz can chopped green chiles
8 oz cream cheese, cut up
3-1/2 c cooked, chopped chicken (I use left rotisserie chicken mostly)
8-10 flour tortillas
1 can green chile enchilada sauce
1-2 c Cheddar & Monterrey Jack or Mexican blend cheese, grated

Directions:
1. In skillet over med-high heat add green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.

2. Spoon chicken mixture down center of tortillas. Roll up tortillas and place seam side down in lightly greased 13X9 baking dish. Repeat.

3. Pour enchilada sauce over enchiladas & top with as much cheese as desired. Bake in 400 oven for 15-20 minutes, until bubbly & cheese is lightly browned.

Verdict:
This is a good, easy, fast recipe to use up leftover chicken. I usually have all the ingredients on hand so it's a great "oh crap, what's for dinner" recipe.



Stuffed Peppers

Prep Time: <15 minutes
Cook Time: 20-25 minutes

Ingredients: 

4 peppers - green, red or yellow
1 lb ground meat - turkey or beef (this time i used turkey)
1-2 cups cooked rice - i used leftover rice
14.5oz can diced tomatoes with basil & oregano
shredded cheese

Directions:

1. Preheat overn to 375. Cut the tops off peppers and remove the seeds. Place in dish, cover with saran wrap and microwave for about 3-4 minutes until crisp, tender.

2. Meanwhile, brown meat. Add rice and tomatoes. Season with italian seasoning, salt and pepper. Stir until warm throughout.

3. Spoon meat mixture into peppers about half way full. Srpinkle in some cheese. Fill the rest of the way up and top with more cheese. I say, the more cheese you can fit in those suckers the better!

4. Bake for 20-25 minutes.

Verdict: 
This was pretty good. I feel like it was missing something, but i'm not sure what. I'm going to scour some other stuffed pepper recipes online and see what I can add to give it a little more flavor. Maybe pasta sauce? Any ideas?

Cream Cheese Chicken Chili

Source: all over the internet - google it!

Prep Time: about 5 minutes
Cook Time: 6-8 hours, mine cooked for low 9 hours then switched to warm for another hour or 2

Ingredients:
1 can black beans, drained and rinsed
1 can corn, undrained
1 can Rotel
1 ranch dressing mix packet
1 Tbsp cumin
1 tsp chili powder
1 tsp onion powder
1 8 oz package cream cheese
2 chicken breasts or 5 chicken tenders, frozen

Place chicken in crock pot, top with corn, rotel, and black beans. Top with seasonings and ranch mix. Place cream cheese on top. Cook on low for 6-8 hours. Stir cream cheese into chili and use 2 forks to shred chicken. Stir together and let cook for 30 more minutes. 

Verdict: This is really good. Much like the Santa Fe Chicken recipe with cream cheese added. Adding cheese always makes things better! This will definitely be a staple to our crock pot selections!

Chicken and Broccoli Stir Fry

Source: Everyday Food Magazine

Servings: 4
Total Time: 25 minutes
Nutrition per serving (not including rice): 295 cal; 17g fat (3g sat); 25g protein; 12g carb; 3g fiber

Ingredients: 
2 T soy sauce
2 T rice vinegar
2 T oyster sauce
1 T cornstarch
1 t toasted sesame oil
2 T vegetable oil
1 lb boneless, skinless chicken thighs, cut into 1/2-inch strips
3 T minced fresh ginger (I used the bottled ginger to save time)
2 cloves garlic, minced (again, i use the bottled kind)
2 scallions, thinly sliced
1 bunch broccoli, cut into small florets
cooked white or brown rice, for serving

Directions:
1. In a wok, heat vegetable oil over high heat. Add chicken and cook until browned, 10 minutes.

2. Meanwhile, whisk together soy sauce, vinegar, oyster sauce, cornstarch and sesame oil.

3. Once chicken is browned, add ginger, garlic, scallions and broccoli to wok and cook until broccoli is bright green, 3 minutes.

4. Add 1/4 cup water, scarping up brown bits.

5. Stir in soy sauce mixture and cook until thickened, about 1 minutes.

Verdict:
This was super yummy and super easy. It looks like a lot of ingredients, but it's all stuff that I typically have on hand. The sauce was really good. I was a little scared at all the ginger, especially using the bottled kind, but it was a really good flavor. I'll definitely be making this again. Both kids ate it up.

Santa Fe Chicken

Recipe source: skinnytaste dot com

Time: <10 minutes hands on

Ingredients:
1 1/2 pounds chicken breasts
14.4 oz can diced tomatoes with green chilis
15 oz can black beans, rinsed and drained
8 oz frozen corn
1/4 cup chopped cilantro
14.4 oz can chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (or to taste) - I used about 1/4 tsp and it wasn't spicy at all
Salt to taste

Mexican cheese blend (for topping)
Sour Cream (for topping)

Directions:
1- Combine all ingredients (except cheese) in the crock pot. Cook on low for 10 hours.
2- Half hour before serving remove the chicken, shred, and return to the crock pot.
3- Serve with rice or in soft tortillas. Top with cheese, if desired.

Verdict:

This is really good. And so so simple and fast. I served it over lime cilantro rice (cook white rice, add 1/2 lime and some fresh cilantro) the first day. The second day I served it on crunchy taco shells. I'm sure it'd be good on tortilla's as well. It was even better 2 days later as leftover for lunch. All 4 of us ate this one up. Definitely a keeper. 

Chicken Fried Rice

1 egg

1 tablespoon water

1 tablespoon butter

1 tablespoon vegetable oil

1 onion, chopped

2 cups cooked white rice, cold

2 tablespoons soy sauce

1/4 teaspoon ground black pepper

1 cup cooked, chopped chicken meat

Frozen peas & carrots (i used matchstick carrots this time b/c i didn't have any frozen)

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken and frozen veggies. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Verdict: I love fried rice and this is an easy way to use leftover rice. I usually already have all the ingredients I need to make this on hand. This is especially good with rotisserie chicken. If you're cooking the chicken, pound it flat and cut into thin strips, then cook before doing everything else.

Source: all recipes dot com

Easy Italian Chicken

Servings: 4
Total Time: less than 5 minutes prep; 50-60 mins cooking

Ingredients:
4 boneless, skinless chicken breasts
1/2 bottle italian dressing
package of pre-sliced mushrooms

Directions:
Combine all ingredients in a bag and marinate for several hours. I use frozen breasts, combine everything in the morning before work, put in the fridge and allow breast to marinate and defrost all day.

Pour contents of bag into a foil lined (optional, but makes clean up easy!) baking dish. Bake on 350 for 50-60 minutes or until chicken is cooked.

Verdict:
This was really yummy and so so so super easy. This will definitely be a keeper in our house for weeknight meals.

Chicken Dill Pasta

Source: Adapted from recipe at parents dot com

Time: 15 mins
Servings: 4

Ingredients:
Dressing
3 T white vinegar
2 T light mayo
1 T honey
1/4 t salt
1/4 t black pepper
1/4 c olive oil
a few shakes of dried dill

Pasta
8 oz rotini, farfalle or other pasta of choice
1.5-2 cups cooked, shredded chicken
1 tomato, chopped
1 cup peas, cooked
1/2 c feta cheese, crumbled

Directions:
Dressing: Whisk together all ingredients and set aside.
Pasta: Cook pasta according to box. Combine pasta, chicken, tomato, peas and feta. Drizzle with dressing and toss to combine.

Verdict:
I really liked this. Dave thought it was ok. Allison didn't like it. But since I really liked it and I'm that one that cooks, we'll have it again!

Asian Glazed Chicken

Source: Skinnytaste dot com

Servings: 4 • Serving Size: 2 pieces • Old Points: 5 pts • Points+: 5 ptsCalories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

Total time: 30 minutes

Ingredients:
8 boneless skinless chicken thighs - about 2 lbs
olive oil spray (I used my Misto)
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

Directions:
1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.

2. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes.

3. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Verdict:
This was really good. Dave said it was a little salty, but Allison and I thought it was yummy. Maybe next time i'd cut down on the soy sauce a litte - but probably not. This makes enough glaze to even use 10-12 thighs if you want leftovers. And bonus, it used all stuff I already had in the pantry, all I had to do was buy the chicken.

Roasted Red Pepper Chicken

Source: running mama blog


Servings: 2-4 depending on amount of chicken
Time: 15 minutes + 1 hour or more for marinating


Ingredients:
Thin Chicken breast fillets
Italian dressing/marinade (I used Kraft Sun Dried Tomato vinaigrette)
Jar of Roasted Red Peppers
Italian Cheese Blend


Directions:
Place chicken in ziploc bag and cover with dressing. Refrigerate and marinate for at least 1 hour.
Grill chicken until done.
While still on the grill, top with roasted red pepper slice and cheese. Cook until cheese is melted.


Verdict:
So easy and so yummy! A great summer chicken recipe. Definitely a keeper!