Easy Chicken Breasts (and variations)

From Kraft Recipes

Here's the starter to several recipes:

**Easy Chicken Breasts**
1/2 cup Barbecue Sauce, divided
8 small  Boneless skinless chicken breast halves (2 lb.)

Directions:
Pour 1/4 cup barbecue sauce over chicken in shallow dish; turn chicken over to coat both sides of each breast. Refrigerate 1 hour to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade.
Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with remaining barbecue sauce the last few minutes.

Kraft Tips:
Planned Leftovers
Cool 4 chicken breasts; place in airtight container. Refrigerate overnight for tomorrow's dinner.
Make Ahead
Chicken can be marinated up to 24 hours before grilling as directed.
How to Prevent Food From Sticking to the Grill
To prevent food from sticking to the grill, lightly brush the grill grate with vegetable oil before preheating the grill. Or, spray the cold grill grate with cooking spray.
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Variations

**BBQ Chicken Melt**
1 Baguette (12 oz.), cut lengthwise in half, then crosswise into quarters
1/4 cup  mayo (it calls for miracle whip, but I like Mayo better)
1/4 cup Barbecue Sauce
4   cooked Easy Grilled Chicken Breasts, sliced
1/2 cup thinly sliced red onions
4   Pepper Jack Cheese Slices, cut diagonally in half

Directions:
Heat broiler.
Place bread, cut-sides up, in single layer on baking sheet.
Top with remaining ingredients.
Broil 2 to 3 min. or until cheese is melted.


**Grilled Chicken Salad**
2 cups shredded iceberg lettuce
8   Tostada shells
1 cup Frozen corn, thawed, drained
4   cooked Easy Grilled Chicken Breasts, shredded
1 Avocado, sliced
3 Tbsp.  Ranch Dressing
2 Tbsp. BBQ Sauce
1/2 C Mexican Style Finely Shredded Taco Cheese

Directions:
Place lettuce on 4 plates; top with next 4 ingredients.
Mix dressing and barbecue sauce; drizzle over salads.
Top with cheese.


**Grilled Chicken & Summer vegetable skillet**
1 Tbsp. Oil
1   Red pepper, coarsely chopped
1 Yellow pepper, coarsely chopped
2 cloves  Garlic, minced
1-1/2 cups Instant white rice, uncooked
1-1/4 cups  Water
1/4 cup Barbecue Sauce
4   cooked Easy Grilled Chicken Breasts, chopped
1 Tomato, chopped
1 cup  Finely Shredded Italian* Five Cheese Blend
2 Green onions, sliced

Directions:
Heat oil in large skillet on medium-high heat. Add peppers; cook 7 min., stirring occasionally. Stir in garlic; cook 1 min.
Add rice, water and barbecue sauce; stir. Bring to boil, stirring occasionally. Top with chicken, tomatoes and cheese; cover. Simmer on medium-low heat 10 min. or until rice is tender and cheese is melted.
Top with onions.

Guacamole

from SimplyRecipes

Serves 2-4

Tip: Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

Ingredients:
* 2 ripe avocados
* about 1/8 of a red onion, diced finely (or a little bit of dried, diced onion)
* 1-2 serrano chiles, stems and seeds removed, minced
* 1/2 tablespoon cilantro leaves, finely chopped (to taste)
* 1 tablespoon of fresh lime or lemon juice
* 1/2 teaspoon coarse salt
* A dash of freshly grated black pepper
* 1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama if desired. Serve with tortilla chips.

Directions:
1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4. Just before serving, add the chopped tomato to the guacamole and mix.

Chicken Pillows

from my Sister-in-law, Heidi

I'm not sure what made my kids think of this one [as I hadn't made it for a while], but they requested I make this again...This is for sure one of their favorites!

2 cans crescent rolls
1/2 c sour cream
4 chicken breasts (cooked and cut up)
1/2 soup can of milk
sliced green onion
1- 8oz pkg cream cheese
1 can cream of chicken soup
bread crumbs or cracker crumbs (we like Ritz)
melted butter/ margarine

Roll crescent rolls into squares. Mix cream cheese, chicken and green onion together. Place in center if each roll. Fold roll over and seal the edges. Put melted butter on roll with pastry brush and put crumbs on. Heat at 375F for 15-20 mins on ungreased cookie sheet.

Gravy: mix soup, milk & sour cream. Heat & pour over pillows when ready to eat.

Black Bean Salsa

From my sister-in-law, Kera

5 medium tomatoes
3 large avocados
1 can black beans
1 can whole kernel corn
3 green onions
1/2 bunch cilantro
1 lime (zest and juice)
Salt and Pepper to taste
2 T chili powder
1 T taco seasoning
1 t garlic
1 t cumin
1/3 c Italian dressing

1 bag of tortilla chips

Chop tomatoes into bite-size chunks.
Drain and rinse beans and corn.
Dice green onion and cilantro
Add everything together in a bowl and combine with seasonings.

This is better if you can mix this all together the day before.
Right before serving peel and cut avocado into bite size chunks.

Serve with tortilla chips or on top tacos or quesadillas.