Pepper Jack BBQ Chicken

Pepper Jack BBQ Chicken

This turned out So Good! I will be using this very often on nights I don't have much time, but still want a super yummy dinner.

Ingredients


4 boneless skinless chicken breast halves (6 ounces each)

4 slices pepper Jack cheese

1 cup barbecue sauce

Directions

Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers. (I used tooth picks and they worked great)

Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a meat thermometer reads 170°, basting frequently with barbecue sauce. (I used my George Foreman Grill (: ) Yield: 4 servings.

Chicken Curry and Coconut Rice

Chicken Curry and Coconut Rice

Ingredients

Four Chicken Breasts, thawed
Curry Powder
White or Brown Rice
1 can (13.5 ounces) Coconut Milk
Salt and Pepper to taste

Cover raw chicken on both sides with curry powder. Cover and let sit in fridge over night.
Make up white or brown rice according to package directions.
Grill, bake or fry your chicken till the juices run clear. I used my George Foreman Grill and it only took about 5 minutes to cook. While Chicken is cooking add 1 can of Coconut Milk to rice and stir.
The rice was still a little bland for us so I added extra curry powder, a little bit of salt and some pepper.
Serve Chicken over rice :)
The rice was still pretty bland for Austin and I, but Dakota loved it and even ate thirds! Next time I think I'll make the rice with half chicken stock and half water.

Ranch Style Chicken from The Pioneer Woman

I just got this recipe from a good friend of mine and I can't wait to try it!!! She got it off of The Pioneer Woman Blog. It looks so yummy!

Ingredients
½ cups Dijon Mustard
½ cups Honey
½ whole (juice Of) Lemon
½ teaspoons Paprika
½ teaspoons Salt
Crushed Red Pepper (optional To Taste)
6 whole Boneless, Skinless Chicken Breasts
1 pound Thick Cut Bacon
Bacon Grease
Sharp Cheddar Cheese, to taste
Canola Oil

Preparation Instructions

To begin, make the marinade. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.
Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
While the chicken marinates, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet.
When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from oven.
Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.

Teriyaki Chicken and Brown Rice

My husband Austin just Loves this recipe. He has asked for it many times already. I need to go shopping for more chicken!

~What you need~

2 Cups Cooked Brown Rice

2 Chicken Breast

1/2 Cup Tariyaki Sauce

1/2 Cup Soy Sauce

1 of each, green, red and yellow pepper 1 Onion

Cut up Chicken into 1" chunks. Mix together Teriyaki and Soy Sauce in a Ziplock bag. Add Chicken and put in fridge for at least 2 hours. Cook rice according to the package. (keep in mind that brown rice takes longer to cook than white rice) Place wooden Skewers in water for half an hour to keep from burning while cooking. Cut up veggies into 1" pieces. Place chicken and veggies on skewers and either grill or fry them until the juices run clear when you cut into the chicken. Serve over rice that has been seasoned to taste with Terriyaki and Soy Sauce. As you can see there are a LOT of ways you can play around with this dish! So have fun and make it your own. (and let me know what you do!)