Grilled Bruschetta Chicken

This is a meal that David and I had at one of our neighbors houses way back in the day when we lived in Logan. I can't believe it's not up here. This is what I like to think of as my "Grown-up Shantel Meal". Why? Well you can read about it here. But to quote that post: "The other day, I ate the most delicious chicken I have ever had. It was cooked on a grill and covered in fresh tomatoes. I didn't scrape the tomatoes off. I ate them all. Even the ones that were left over when the chicken was gone. When did that start happening???"

I don't generally like tomatoes, in fact, I've always kind of hated them. But this meal is delicious and both David and I really enjoy it. I served it up for us again last night with a big loaf of garlic french bread and it was perfect. Just light enough to feel super healthy, but just filling enough to not need a large helping of some other side. Try it out. You will like it.

Grilled Bruschetta Chicken

Source: The Koefeds (Or you can find the recipe at Kraft.)

Ingredients:
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Sundried Tomato Dressing, divided
1 tomato, finely chopped
1/2 cup shredded Parmesan cheese

Directions:
Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate for about an hour. Remove chicken from bag; discard bag and dressing. Heat grill to medium heat. Cover half the grill grate with sheet of heavy-duty foil. Place chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese. Turn chicken over; place on foil. Top with tomato mixture. Grill, covered for 8 minutes or until chicken is done (165ºF).

*Tonight, due to the fact that it is February (even if it is an unusually warm February) - we did NOT grill this. Rather. I browned each piece of chicken briefly in a skillet and then topped it and baked it at 350 for 25 minutes or so.  It turned out really well. If you don't have a grill - try this instead. **I also have grilled it on our range-top grill pan. Works perfectly.

Crock Pot Chicken and Rice

I needed a REALLY fast - absolutely no prep time - meal for dinner the other night and luckily stumbled across this beauty. Just mix the ingredients and throw them in the crock pot. No browning the chicken or cutting up any veggies. Just what the doctor ordered! (Recipe from here.)



Ingredients:
6 tablespoons butter
6 boneless skinless chicken breasts
1 (2 ounce) package onion soup mix (dry)
1 cup rice
¼ cup parmesan cheese
1 ½ cups milk
2 (10 ounce) cans cream soup (mushroom or celery)
½ teaspoon black pepper

Directions: 

Mix dry soup to wet soup and rice and milk in a bowl. Lay chicken in lightly greased crock pot. Place 1 tablespoons butter on top of each piece of chicken.  Season with pepper and sprinkle the parmesan cheese on top.

Cook in crock pot for 8-10 hours on low or 4-6 hours on high.

This was really delicious - but a little strong for my "bland-seeking" pregnancy tastebuds. I think next time I would add more milk or water to make it a little more soupy and a little less... strong. Also, I might consider making the rice separately, since I have terribly luck and my rice always seems a little undercooked. Other than that it was fabulous!