BBQ Chicken Marinade

Sometimes in the midst of these winter months, with all of the soups and stews and such, you want something a little lighter, like a taste of summer time.

This chicken is just that, I promise! 

This chicken is made on the stove in a skillet, so no need to go outside in the snow to fire up the grill! (But if it is warm where you are, by all means fire that baby up!)

This chicken is also very versatile and can be the main part of the meal or chopped up and thrown in a salad, which is what I love to do with the leftover pieces.

Mmmmm.

You do want the chicken to marinate for up to about 4 hours, so plan on throwing it together in advance and then just let it be for a while. If you are pressed for time you can let it marinate in as little as 30 min and go from there as well. I try to prepare it in advance and let it sit for the 4 hours.

Crispy Chicken with a Lemon Cream Sauce

I've still been keeping up with my goal of finding and trying out new recipes.

I was really excited to try this one when I found it on Pinterest, and my family LOVED it!

I think I've made this chicken dish 5 or 6 times now.

I did modify the recipe from the original, just a little bit.

Grilled Bruschetta Chicken

This recipe is an end-of-Summer must!  With only 5 ingredients and around 200 calories...yeah...easy and healthy!  I found this on Pinterest a while ago, back when we were living in our old house, and had our veggie garden...I know, I need to get over not having a garden anymore...Anyways, I loved this because when I had first found this recipe my kitchen counter was overrun with fresh tomatoes.  It was a nice way to use some of them up.

Ingredients:

• 2 boneless, skinless chicken breats sliced open to make them thinner (this will give you 4 pieces of chicken)
• 1/2 c. Italian salad dressing (it originally calls for sun-dried tomato salad dressing, but every time I've made this recipe, I've only had the Italian on hand)
• 2 tomatoes finely chopped
• 1/2 c. shredded mozzarella cheese
• 1 tsp. dried basil
• salt

If you remember, which I never do, sprinkle the chicken with a little salt, then place chicken and salad dressing in a Zip-lock bag and marinate in the fridge for as long as you've got time for.  As you can see in the picture below, I just sprinkle the salt, and then brush on the dressing.

Turn your grill on to medium, and once it's ready put the chicken on.  Leave it until it's cooked about half-way through, and THEN you can turn it over.  Combine the chopped tomatoes, basil, and shredded cheese in a small bowl, and then top the cooked side of the chicken with the mixture.  Finish cooking the chicken on that side...

Then remove from the grill and serve!

This time I cut the recipe in half since my husband was at work, I was only making it for my son and myself, so that's just 1 chicken breast I used...can you tell which one is his and which is mine?  :)
Recipe from The Girl Who Ate Everything