Quick Barbecue Chicken

Ingredients

• 1 teaspoon sugar
• 1 teaspoon chili powder
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon freshly ground black pepper
• 2 (8-ounce) bone-in chicken breast halves
• Cooking spray

Preparation

• 1. Prepare grill.
• 2. Combine first 9 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat; rub spice mixture evenly under skin over meat. Lightly coat skin with cooking spray. Place chicken, breast-side down, on a grill rack coated with cooking spray; grill 30 minutes or until a thermometer inserted in the thickest part registers 165°, turning twice. Let chicken stand 10 minutes. Remove skin; discard.

Herbed Stuffed Chicken

Ingredients

• 1/4 cup (2 ounces) goat cheese
• 1/2 teaspoon chopped fresh rosemary
• 2 ounces Canadian bacon, finely chopped
• 4 (6-ounce) skinless, boneless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Preparation

• 1. Preheat oven to 400°.
• 2. Combine first 3 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken evenly with salt and pepper.
• 3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven. Bake at 400° for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices. Serve with pan juices.
• Roasted asparagus: Combine 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus on a jelly-roll pan coated with cooking spray; toss gently. Bake at 400° for 10 minutes or until asparagus is crisp-tender. Place asparagus in a large bowl; toss with 1 tablespoon butter and 1 tablespoon chopped fresh chives. 

Santa Fe Chicken Packets

INGREDIENTS

• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 2 cups frozen whole kernel corn
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 1/2 teaspoon ground cumin
• PAM® Original No-Stick Cooking Spray
• 4 boneless skinless chicken breasts (5 oz each)
• 1/2 cup shredded reduced fat Mexican cheese blend

NUTRITION INFORMATION*

Serving Size	4 servings (1 packet each)
Calories	386

View complete nutrition information

DIRECTIONS

1. Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
2. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
3. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165°F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.

Lemony Chicken Kebabs with Zucchini Salad Recipe

Recipe Ingredients

• 3 lemons
• 4 6-oz boneless, skinless chicken breasts, cut into 1 1/2-in. pieces
• 1/2 tsp dried oregano
• Kosher salt and pepper
• 4 small zucchini (about 1 lb), halved lengthwise
• 1 Tbsp olive oil, plus more for the grill
• 2 oz feta cheese, crumbled
• 2 Tbsp sliced chives

Recipe Preparation

1. Heat grill to medium-high. Squeeze the juice of 1 lemon into a small bowl. Cut the remaining 2 lemons in half. Thread the chicken onto 8 small skewers and season with the oregano and 1/4 tsp each salt and pepper.
2. Lightly oil the grill. Grill the chicken, turning occasionally and brushing with the lemon juice, until cooked through, 6 to 8 minutes; transfer to plates.
3. Meanwhile, brush the zucchini with the oil and season with 1/4 tsp each salt and pepper. Grill until just tender, 3 to 5 minutes per side. Grill the lemon halves, cut-side down, until charred, about 2 minutes.
4. Cut zucchini into 1/2-in. pieces and divide among the plates. Sprinkle with the feta and chives. Serve with the grilled lemon halves.

Spicy Mexican Skillet Chicken

prep time:25 min

start to finish:25 min

makes:4 servings

1	to 2 teaspoons chili powder
1/4	teaspoon salt
1/4	teaspoon pepper
4	boneless skinless chicken breasts (about 1 1/4 lb)
1	teaspoon canola or soybean oil
1	can (15 oz) Progresso® black beans, drained, rinsed
1	cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/3	cup Muir Glen® organic salsa (any variety)

1.	Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken.
2.	Spray 10-inch skillet with cooking spray. Add oil; heat over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is clear when center of thickest part is cut (170°F).
3.	Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover; simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro.

Chopped fresh cilantro, if desired