Chicken breasts coated in spices are grilled until tender, then served with salsa. Serve with rice, refried beans, and grilled corn on the cob.
You can easily double the ingredients for a crowd at your next Bbq.
I have a horror of dry chicken breasts, even though I know white meat is healthier for one. So I was happy to find a flavorful, moist casserole that is also easy to make ahead and freeze. I use skim milk and light ham to help reduce calories, but you can use whatever is on hand.
From "Once-a-Month Cooking" by Mimi Wilson and Mary Beth Lagerborg; I doubled their white sauce ingredients and spinach to make it extra moist.
I usually buy chicken breasts from those wholesale places. They are packed boneless, skinless and frozen. The other night I had no idea what to do for dinner and found a delightful recipe on the bag of chicken breasts. This recipe does not require that the chicken be defrosted, it requires minimal work and the chicken came out moist and juicy.
I got this from a OAMC website. My family loves it and you can use any kind of jam or preserves. Blackberry, raspberry, peach, basically whatever you like. This works well with the fruit only preserves also. This is good served with noodles or rice to soak up the sauce.