SIMPLE SALT-AND-PEPPER GRILLED CHICKEN
Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 4
Steps:
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
- Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
- Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
- Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.
GRILLED CHICKEN PEPPER MELTS
Easy and delicious for a weeknight dinner. Melted Monterey Jack cheese and sweet summer peppers give this recipe an extra kick.
Provided by pittgal
Categories < 60 Mins
Time 50m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine chicken breast and salad dressing in a large bowl. Cover and refrigerate for a minimum of 30 minutes, preferably up to an hour.
- Preheat grill.
- In a large skillet, heat olive oil over medium heat.
- Add peppers and onion. Add salt and pepper to taste.
- Sauté for 5-7 minutes until vegetables are tender.
- Grill chicken for 6-8 minutes per side until cooked through.
- Turn off the grill flame.
- Top each breast with onions and peppers and one slice of cheese.
- Cover for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 465.9, Fat 31.7, SaturatedFat 9.1, Cholesterol 100.4, Sodium 888.3, Carbohydrate 12.1, Fiber 1.6, Sugar 8.2, Protein 33
PEPPERS STUFFED WITH GRILLED CHICKEN AND RICE
Randomly threw a few things together one night with some chicken and the stuffed bell peppers turned out to be one of my husband's favorite meals! I'm quite proud of it!
Provided by Aundrea Lynn
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
- Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
- While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
- Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
- Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
- Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
- Spoon rice mixture into the green peppers. Top with remaining cheese.
- Return to the oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 35 g, Cholesterol 65.2 mg, Fat 14.1 g, Fiber 4.3 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 1212.8 mg, Sugar 5.8 g
GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS
Jazz up grilled chicken breasts with sweet, flavorful red peppers and a splash of KRAFT Sun Dried Tomato Vinaigrette Dressing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Heat greased grill to medium heat.
- Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165°F) and peppers are tender and slightly blackened, brushing chicken with 1 Tbsp. dressing for the last 2 min.
- Remove chicken and peppers from grill; set chicken aside. Cut peppers into strips; place in medium bowl. Add remaining dressing; mix lightly.
- Serve chicken topped with peppers.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
GRILLED CHICKEN PATTY MELT
Herbs, garlic and spring's best vegetables dress up this cheesy grilled chicken sandwich.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 4 servings.
Number Of Ingredients 11
Steps:
- Place chicken in shallow dish. Mix herbs, garlic and oil until blended; pour over chicken. Turn chicken to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 5 min.; turn. Add vegetables; grill 5 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning vegetables occasionally.
- Fill bread slices with chicken, vegetables and Singles to make 4 sandwiches. Spread outsides of sandwiches with mayo. Grill 3 to 5 min. on each side or until golden brown on both sides.
Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 37 g
CHICKEN MELT
I enjoyed this sandwich at The Smokestack in Thurber, TX. It is a chicken version of the popular patty melt. Sort of a chicken grilled cheese. Prep time includes grilling a chicken breast.
Provided by riffraff
Categories Lunch/Snacks
Time 35m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Saute onion in half the butter till golden.
- Set aside.
- Heat non stick pan.
- Spread butter on both slices of bread.
- Place one slice of bread, buttered side down in pre-heated pan.
- Put one slice of cheese, onions, chicken breast, one slice of cheese and then the remaining slice of bread with the buttered side up.
- Continue to cook until bread on bottom is brown and toasty.
- Turn the entire sandwich and toast the other side and wait for cheese to get melty.
- SLice in half and enjoy.
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