chicken teriyaki skewers

Ben's mom gave me this recipe and I love it! I believe that she got it from someone in their ward so I am sure that Mary already has this but I hope the rest of you enjoy it!

Mix: 1/4 cup soy sauce
1/4 cup brown sugar
3 Tablespoons fresh lemon juice
1 Tablespoon Canola oil
1/4 tsp. grated fresh ginger
2 minced garlic gloves

Marinade chicken tenders over night.

Soak skewers for 20 minutes in water before grilling. Thread chicken onto skewers. Grill chicken about 3-5 minutes on each side (medium to high heat).

Grilled Bruschetta Chicken

I've been trying some of the recipes from the Kraft food & family magazine, and so far they are delicious! Here's a few.

Grilled Bruschetta Chicken

1/4 cup Kraft Sun-dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves
1 tomato, finely chopped
1/2 cup Kraft shredded low-moisture part-skim mozzarella cheese
1/4 cup chopped fresh basil leaves or 1 tsp. dried basil leaves

Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through.

Makes 4 servings

Rosemary, Garlic, and Lemon Marinade

I've been taking advantage of the fresh herbs I'm growing. I grilled the chicken and it was delicious and summery. This was really easy.

For 3 large chicken breasts:
(This is all approximate - there is a lot of room to play)
4 tsp finely chopped fresh rosemary
4 cloves garlic, minced
1+tsp lemon zest
juice of 1/3 small lemon
salt
olive oil

Mix it all up and rub into chicken, let marinate for however long you want. This is not a sauce-like marinade. I put the chicken in a ziploc bag so I could really rub it in. I also sliced the chicken in half, maybe halfway through, and rubbed some into the inside. I wound up separating the "halves" on the grill because I had cut a little too far, so whatever works for you if you want the extra flavor. This is very flavorful and I recommend not charring it, the flavor was best on the less browned pieces.

California Chicken

All of you have this recipie in the recipies I gave you a few months ago, but I made some slight changes to this one. I made this the other night and it is a great summer dish! Especially if you have home grown tomatoes, YUM!!

6 Skinless, boneless chicken breast halves
1 tsp olive oil
2 cloves garlic
¼ tsp garlic salt (to taste)
pinch ground black pepper
1 avocado, sliced
2 ripe tomatoes, sliced
6 slices of Monterey Jack cheese sliced really thin

Preheat oven to 350 degrees.

Warm oil in skillet and add garlic. Add chicken, garlic salt, and black pepper. Cook for about 10-15 minutes or until almost done.

Place chicken on a cookie sheet and top each chicken breast with 2 slices of tomatoes and a slice of cheese. Place in oven for 10 –15 minutes, until cheese melts. Remove from oven, add sliced avocado and serve immediately.