Mesquite Chicken Bake Food

CHICKEN BAKE

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment. Combine the mozzarella, provolone and Parmesan in a large bowl and toss to combine. Transfer 1/2 cup of the cheese mixture to a small bowl and reserve.
• Add the chicken, bacon and chives to the large bowl with the cheese. Drizzle with the Caesar dressing and season with several grinds of black pepper. Toss until everything is combined and well coated.
• Divide the pizza dough into 4 equal pieces and rub lightly with olive oil. Roll one piece into a 7-by-9-inch rectangle. With one of the long sides closest to you, arrange a quarter of the filling in a log across the center of the rectangle, leaving an inch of space at each side edge. Fold in the sides, then fold the bottom piece of dough over the filling and roll up to enclose it, trimming away any excess dough. Pinch the seams together to seal well. Place the roll seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling, leaving about 2 inches between each on the baking sheet.
• Brush the rolls all over with the melted butter and sprinkle with the reserved cheese mixture. Bake until the rolls are golden and the cheese topping is crusty and browned, 25 to 30 minutes. Let cool 5 minutes before serving.

MESQUITE CHICKEN

Steps:

• In a large skillet pour in the jar of pineapples with juices and add chicken breast.
• Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
• Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
• Evenly divide first mushrooms and then ham onto the top each breast.
• Top each breast with a thick slice of Monterey Jack cheese.
• Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).

MESQUITE-ROASTED CHICKEN

Steps:

• Make the rub: in a bowl, combine all the rub ingredients; set aside.
• Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
• Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
• Remove the backbones and cut each chicken in half.
• Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.
• Make the sauce: in a small bowl, whisk the sauce ingredients together along with ½ cup water.
• Follow your grill's instructions for using wood chips; grill the chicken halves skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, about 1 ¼ hours.
• Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.
• Serve warm with the sauce on the side.

MESQUITE LIME CHICKEN SANDWICH

Steps:

• Mix Marinade Mix, lime juice, honey and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently. Serve chicken on toasted rolls with lettuce and tomatoes. Top with bacon, cheese and condiments, if desired.

MESQUITE CHICKEN AND BACON FAJITAS

Steps:

• Place chicken in a plastic re-sealable bag and peppers, onion, and mushrooms in a separate bag. Pour about 2/3 of the bottled marinade in the chicken bag and the other 1/3 in the vegetable bag. Marinate in the refrigerator for about 1 hour.
• In the meantime, make the sauce by whisking together all of the sauce ingredients. Season with salt and pepper.
• Remove the chicken and vegetables from the marinating bags. Grill Chicken until cooked, about 3-5 minutes on each side. Grill vegetables until crisp and tender.
• Slice chicken and vegetables into 1/4 - 1/2 inch slices.
• Arrange on a serving platter with ramekin of sauce, sour cream, and cheese. Sprinkle bacon chunks on top. Serve with your favorite warmed tortillas and bean side dish recipe.