Taste Of Summer Chicken Food

TASTE-OF-SUMMER CHICKEN

Steps:

• In a large resealable plastic bag, combine the salad dressing, pineapple juice and wine or grape juice; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill chicken, covered, over medium heat for 6-7 minutes on each side or until a thermometer reads 170°.

A TASTE OF SUMMER CHICKEN SANDWICH

Steps:

• In a bowl, whisk together orange zest and juice, green onions, garlic, ginger, soy sauce and salt.
• Add chicken breasts; turn to coat.
• Let stand for 10 minutes or cover and refrigerate for up to 8 hours.
• Grill on medium heat for approximately 15-20 minutes until a thermometer inserted into the chicken reads 165°F (74°C).
• Serve on whole wheat Kaiser buns.
• Garnish with roasted red peppers, red onions, lettuce & mayonnaise.

ZESTY SUMMER CHICKEN

Steps:

• Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
• Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

EASY SUMMER CHICKEN CHILI

Steps:

• In a large saucepan, heat oil over medium high heat. Add onion, bell pepper, zucchini, jalapeno, chili powder and cumin; stir to coat. Cook, stirring occasionally, til vegetables have begun to soften, 5 minutes.
• Stir in broth, beans and tomatoes and their juices; bring to a simmer and cook for 10 minutes.
• Add chicken. Return to simmer and cook until chicken is cooked through, 5-7 minutes. Add salt or pepper if needed. Divide among 4 bowls and serve.

SUMMER CHICKEN MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Meanwhile, mix chicken, peas, onions, celery, basil, 2 tablespoons lemon juice, salt and pepper. Drain macaroni; rinse with cold water, then drain again. Add to chicken mixture., Mix yogurt, mayonnaise and remaining lemon juice. Add to salad and mix well. Add peaches and cheeses; toss gently. Refrigerate at least 2 hours. Sprinkle with pistachios before serving.

SUMMER STYLE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Arrange chicken in the prepared baking dish, and top with the stewed tomatoes. Arrange squash and zucchini slices around the chicken. Sprinkle with mozzarella cheese.
• Bake 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

SUMMER CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, grapes and raisins. In a small bowl, combine the mayonnaise, salt and pepper. Add to chicken mixture; toss to coat. Stir in pecans. Serve on lettuce. Garnish with tomato if desired.