Yea I know real original name right Grilled Chicken Cheese Garlic Burgers, but that’s what they are so…
1 lb ground chicken breast
1/2 cup bread crumbs
1/2-3/4 cup cubed (small cubes) of cheese (your choice, I used mozzarella)
garlic cloves to your taste (I love garlic so I use a lot)
Combine all ingredients together
Form into patties
Grill over medium high heat for approximately 6-7 minutes on each side.
Makes approximately 6 average size burgers
When it’s done some of the cheese will seep to the outside, other cubes will melt inside so when you take a bite you get a mouth full of garlic, cheese and chicken.
Rotisserie Chicken Salad
Rotisserie Chicken (meat taken off bones, no skin)
Pickles (I use bread & butter pickles)
Onion or Scallions
Seasoning (seasoned salt, Mrs Dash, etc.)
*you could also add hard boiled egg if you want*
Cut up celery, pickles, onion/scallions
Crush fresh garlic
Mix all ingredients together to taste and texture you desire
*yes, I know not a real accurate recipe but what can I say, I just throw stuff together and everyone’s taste is different*
Once everything is mixed, refrigerate til chilled (if desired) and eat!
Eat straight out of bowl or make a sandwich.
Chicken Breasts with Tomatoes and Olives
Makes 4 servings
4 (6-ounce) skinless, boneless chicken breast halves
1 cup multicolored cherry or grape tomatoes, halved
3 tablespoons oil and vinegar dressing, divided
20 olives, halved
1/2 cup (2 ounces) crumbled feta cheese
Prepare grill to medium-high heat (you can use indoor electric grill as well)
Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done.
Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
Brush chicken with remaining 1 1/2 tablespoons dressing.
Cut each chicken breast half into 3/4-inch slices.
Top each chicken breast half with 1/4 cup tomato mixture.
Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.
Serve over romaine lettuce or couscous.
Pineapple-Chicken Stir-Fry Recipe
Total Time: 25 mins
Servings: 4 servings
4 teaspoons cooking oil
1 medium red onion, halved lengthwise and sliced
1/4 of a fresh pineapple, peeled, cored, and cut into bite-size pieces
3/4 cup zucchini cut into thin bite-size strips
3/4 cup trimmed fresh pea pods
3 skinless, boneless chicken breast halves (12 ounces total), cut into thin bite-size strips
3 tablespoons bottled stir-fry sauce
-In a wok or large skillet, heat 2 teaspoons of the oil over medium-high heat. Stir-fry red onion in hot oil for 2 minutes. Add pineapple pieces, zucchini, and pea pods. Stir-fry for 2 minutes more. Remove mixture from wok.
-Add the remaining 2 teaspoons oil to hot wok. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Return onion mixture to wok. Add stir-fry sauce. Cook and stir about 1 minute or until heated through. If desired, serve with fresh pineapple wedges. Makes 4 servings.
Calories 181, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 49 mg, Sodium 440 mg, Carbohydrate 11 g, Fiber 1 g, Protein 21 g.