What is a great summer recipe for chicken? What should I serve with it?

I'm fresh out of dinner ideas!What is a great summer recipe for chicken? What should I serve with it?
Crockpot Soup (doesn't heat your house up!)





1 Box chicken broth or stock


1/2 Lb chicken tenders (cut bite sized pieces)


1/2 Lb spicy smoked sausage (cut bite sized pieces)


1 bag frozen cheese tortellini


1 can navy beans (rinsed %26amp; drained)


1 bag cleaned spinach (baby or regular)


handful shredded carrots


8 oz button mushrooms





Plug in crockpot %26amp; turn on Hi. Pour in chicken stock %26amp; add the chicken %26amp; sausage. Close lid %26amp; cook 1 hour. Open lid %26amp; stir in tortellini, carrots, %26amp; mushrooms. Close %26amp; cook 45 more minutes. Open lid %26amp; pour in beans, place handfuls of spinach into crockpot %26amp; stir in til wilted and all spinach has been incorporated. Turn crockpot off immediately or spinach will keep cooking %26amp; turn blackish in color %26amp; looks bad. Doesn't really need anything with it. How about a really good root beer float along side. Enjoy!What is a great summer recipe for chicken? What should I serve with it?
Marinate the chicken in a store bought Italian dressing(I prefer Garlic Expressions brand) and grill it. Serve it with sliced tomatoes drizzled with olive oil, chopped basil and salt and pepper. Some fresh mozzerella or provelone goes nicely with the tomatoes as well.
ITALIAN HONEY MUSTARD BAKED CHICKEN


4 boneless skinless chicken breasts


1/3 c. Italian dressing


1 bulb garlic (or less/more to your taste)


3/4 tbsp mustard powder


3/4 tbsp honey


2 tsp salt


Preheat oven to 400F.


1. Place Chicken in a glass casserole dish that has a cover.


2. Sprinkle salt over chicken.


2. Pour italian dressing over chicken.


3. Peel cloves from Garlic Bulb and scatter them over the chicken.


4. Sprinkle mustard powder over chicken.


5. Drizzle Honey over chicken.


6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.


Serves 4.





BEEF-BACON WRAP CHICKEN BREAST


4 whole chicken breasts


8 slices of bacon


1 (4 oz.) pkg. dried beef


1 can mushroom soup


1/2 pt. sour cream


Wrap each breast in a slice of bacon. Cover the bottom of a flat greased baking dish, 9';x13'; with chipped dried beef. Arrange the chicken breast over the dried beef then mix the mushroom soup and sour cream together and pour over the chicken breasts and dried beef. Bake at 275 degrees for three hours or at 400 degrees for a little over one hour. Serves 8.





ROASTED POTATOES





potatos of choice peeled and cut in quarters


1 tbsp. light vegetable oil


6 lg. garlic cloves, peeled and lightly crushed


1 cup chopped or sliced onions


Salt and fresh ground pepper to taste





Place potatoes in salted water to cover and bring to boil for 2 minutes. Drain thoroughly and cool. Preheat oven to 400 degrees.


Spread film of oil over the bottom of a heavy baking pan in which potatoes fit into a single layer. Add crushed garlic cloves and onions.





THREE CHEESE BAKED MACARONI


3 c. elbow macaroni (cooked and drained)


1 can Cheddar cheese soup


1 c. milk


1/4 tsp. salt (optional)


1/4 tsp. pepper


1/2 c. shredded Swiss


1/2 c. shredded Cheddar


1/2 c. grated Parmesan


1 can French fried onions


Preheat oven to 350 degrees.


In 1 1/2 quart casserole, mix hot macaroni, soup, milk, seasonings and 1/4 cup of each Swiss, Cheddar and Parmesan. Add 1/2 can fried onions. Bake uncovered at 350 degrees for 25 minutes or until heated through.


Top with remaining cheese and onions. Bake uncovered 5-8 minutes until cheeses are golden brown. Makes 4-6 hearty servings.
Hi! Here in Italy, with boneless/skinless chicken breast, we cook the 'scaloppine': cover the chicken slices with flour on both sides then cook them in a pan with olive oil and add lemon juice during the cooking....you can eat them cold too and they are great!
Summer is for grilling. Buy boneless/skinless chicken breast and grill them up, basting with your favorite BBQ sauce (we love Sweet Baby Ray's). Or you can marinate them in something like Italian Salad dressing, just put them in a gallon size baggie and add the marinade, of course there is a wide varieties of marinades to choose from, look in your store's condiment aisle.





Serve these with baked potatoes and corn on the cob or put together a nice big bowl of salad.





If you want to cook indoors, you can dice up the chicken and cook up in a skillet with olive oil and garlic, add the veggies you love, prepare some al dente pasta and add that right to the skillet and toss together and heat through.





Or cut into strips, cook up in a skillet, when the pink is gone add a couple envelopes of taco or fajita seasoning, you can add in green peppers or onions if you like, serve on warm tortillas with your favorite toppings and some rice.
If you like bbq chicken, this would be an option. I like to parboil (partially cook) the chicken so it don't take so long to cook on the grill. I smother it in sauce, like either Mesquite smoke, sweet and sour, honey garlic, or Diana Sauce (or any flavor you like), and cook til it is no longer pink inside but not have any grill marks on it. You could make a chicken salad instead. Baked chicken breast chopped in bite sized chunks with some romaine lettuce, cherry tomatoes (whole or cut in half), shredded cheeses (like marbled cheddar),crumbled bacon and crutons with a fave dressing (like Ranch or Ceasar). With the grilled chicken (either leg, thigh or breast) you could serve a tossed salad with your fave greens (Bibb lettuce, ice berg lettuce, tomatoes, radishes..anything you like really). Or some whipped potatoes (mashed and then whipped with a mixer), baked potatoes with sour cream and bacon bits is another favorite. Fried rice is also good, or macaroni salad or KD mac-n-cheese with the chicken served with corn on the cob. Whatever you like the most will be good, hope this helps a little. Happy eating!
Beer can chicken on the grill with corn on the cob and potato salad- yum!
Make chicken salad with yogurt dill dressing. Serve in a puff pastry or half a hollowed tomato.





Yogurt dill dressing- Drain a large container of plain yogurt in a colander lined with coffee filters. (This may take a day.) Stir in 2 tablespoons chopped dill, half a tablespoon garlic paste, a tablespoon of extra virgin olive oil, a tablespoon of lemon juice, and a half teaspoon of salt. Let sit for 6 - 8 hours. This makes a great dressing for fish or chicken.
chicken is awesome made this way


take a whole chicken cut the back bone out and flatten the chicken just sort of spread it out put equal parts water salt and and let it brine the rest of the day add garlic pepper and some sort of lime or lemon


take it out later and rinse well


dry it then mix 1 of each garlic powder,onion powder,pepper,cilantro drizzle olive oil over the chicken then add the rub and let set in the fridge till the coals are ready cook the chicken with a brick ( cleaned and covered) on it for 15 min on each side then check it for doneness cook till the juices run clear..serve with corn cooked on the grill and a salad and watermelon











sause for the chicken can be made of blending 1 tomato ,2 green onion ,celantro,olive oil about 2 tlb.juice of 1 lime and a small amount of water just to make it a sauce if to thick and salt to taste
Parmesan Chicken. (A Family Recipe)


Take A Chicken Breast Or Strips And Soak It In Terioki (I Hope I Spelt That Right!) Sauce Then Cover It In Pamesan Cheese. If You Are Making It With Chicken Strips Bake It For About 30/35 min. At 350 (350 For Breasts And Strips) Breasts Would Bake For 40/45 min.
Cherry Cola Chicken





INGREDIENTS


2 cups hickory smoke flavored barbeque sauce


1 (2 liter) bottle cherry cola


1 cup grape jelly


1 (4 pound) whole chicken, cut into 6 pieces





DIRECTIONS


In a Dutch oven, large enough to hold your chicken, combine the barbeque sauce, 1 liter of cola and grape jelly. Add the chicken and pour in more cola if needed to cover it. Bring to a boil, then simmer over medium-low heat for 1 hour, adding more cola as needed to keep the chicken covered.


Preheat a grill for medium heat. Remove the chicken from the sauce, and place on the grill.


Cook, turning frequently for about 20 minutes, just until the skin is crispy. Heat the leftover sauce over high heat and boil for about 10 minutes to serve alongside the chicken.
I developed this a few years back and it remains one of my more popular dishes:


I make a basic vinaigrette, adding fresh lime juice, chopped cilantro, and cracked black pepper. I marinate chicken breasts (and sometimes large shrimp) in 1/3 of in for a few hours. I also marinate large chunks of summer veggies in 1/3 of it . Onions, peppers, squash and zucchini, etc. Then grill skewers of the chicken and skewers of the veggies over hot coals, basting with the last 1/3 of the vinaigrette. I usually grill some slices of fresh pineapple as well, and serve it all with a cool cous-cous or rice on the side. This pairs amazingly well with a bottle of Gewurtztraminer.