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.
_______________________________________

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.