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GRILLED CHICKEN RECIPES

Quick Jambalaya

INGREDIENTS

• ¼ c. olive oil
• 1 lb. boneless, skinless chicken breast halves
• Coarse salt
• Freshly ground pepper
• 3 stalk celery
• 1 medium onion
• 1 green bell pepper
• 1 lb. andouille sausage
• 2 clove garlic
• 2 c. homemade or low-sodium, store-bought chicken stock
• ¾ tsp. Old Bay seasoning
• 1 can crushed tomatoes with juice
• 1 c. long-grain rice

DIRECTIONS

• Heat the oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces and set aside.

• Add vegetables to the pot. Cook, stirring, for 5 minutes. Add sausage and cook 3 minutes more. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup of water then bring to a boil. Add rice and chicken. Reduce heat and simmer for 5 minutes. Cover and remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

Cajun Chicken and Rice

INGREDIENTS

• ½ tsp. smoked paprika
• ½ tsp. dried thyme
• ½ tsp. garlic powder
• ½ tsp. cayenne pepper
• 1 lb. boneless, skinless chicken breasts
• 3 slice bacon
• 2 tsp. canola oil
• 1 medium onion
• 1 medium red pepper
• 1 stalk celery
• 2 tbsp. tomato paste
• 4 c. lower-sodium chicken broth
• 2 c. long-grain white rice
• 1 c. frozen peas
• Parsley

DIRECTIONS

• In bowl, combine paprika, thyme, garlic powder, cayenne, and 1/2 teaspoon each salt and black pepper. Toss chicken with half of spice mixture.

• In 6-quart Dutch oven, cook bacon on medium-high 5 minutes or until crisp, stirring occasionally. With slotted spoon, transfer to paper towel.

• To same pot, add oil, then chicken. Cook 3 minutes or until browned, stirring occasionally. With slotted spoon, transfer to bowl.

• Add onion, red pepper, celery, and remaining spices to pot. Cook 5 minutes, stirring. Add tomato paste. Cook 30 seconds, stirring. Stir in broth, rice, peas, and 1/8 teaspoon salt. Heat to boiling on high. Reduce heat to maintain simmer. Stir in chicken and any juices. Cover; simmer 27 minutes or until rice is tender and chicken is cooked (165 degrees F). Top with parsley and bacon.

Easy Chicken-Rice Burritos

INGREDIENTS

• 1 tbsp. olive oil
• 1 c. fresh or frozen corn kernels
• ½ c. diced red onion
• 1 can black beans
• 3 c. cooked long-grain rice
• 1 jar chunky-style tomato salsa (mild, medium, or hot)
• 3 c. cooked, shredded chicken
• 1½ c. shredded Monterey Jack cheese
• ½ tsp. Freshly ground pepper
• 6 flour tortillas
• ½ c. Cilantro leaves
• Olive oil cooking spray

DIRECTIONS

• Heat a stovetop griddle or grill pan over medium heat, or heat an electric panini press to 350 degrees F.

• Heat oil in a large nonstick skillet over medium heat; add corn and onion and cook 4 minutes, or until corn is crisp-tender. Stir in beans, rice, and salsa. Stir with a large spoon to incorporate salsa, and cook until rice is just heated through.

• In a medium bowl, toss chicken, cheese, and pepper. Warm tortillas in microwave or on stove-top according to package directions.

• To assemble burritos, spoon about 1 cup of the rice mixture in a mound in center of each warm tortilla. Top with 1/2 cup of the chicken mixture and some cilantro leaves. Fold in sides of tortilla, then roll tightly into a burrito.

• Lightly coat burritos with cooking spray. Place on griddle, grill, or panini press and cook 3 to 4 minutes, turning once, until burritos are lightly toasted and crisp. Cut in half. Serve with accompaniments.

Creamy Dijon Chicken with Rice

INGREDIENTS

• 1 tbsp. vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 can Campbell’s® Condensed Cream of Celery Soup
• .67 c. water
• 1 tbsp. Dijon-style mustard
• .13 tsp. ground black pepper
• 4 c. hot cooked regular long-grain white rice

DIRECTIONS

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.

• Stir the soup, water, mustard and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.

Herbed Brown Rice and Chicken

INGREDIENTS

• 4 skinless, boneless chicken breast halves
• ½ tsp. garlic powder
• ¼ tsp. ground black pepper
• 1 tbsp. butter
• 1¾ c. Swanson® Chicken Stock
• ½ tsp. dried thyme leaves
• 1½ c. uncooked quick-cooking brown rice
• 1 c. frozen peas
• 2 tbsp. grated Parmesan cheese

DIRECTIONS

• Season the chicken with the garlic powder and black pepper.

• Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet.

• Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.