Summer’s not over yet.  You don’t want to let it slip by without a little BBQ.

INGREDIENTS:

• 1 qt. cider vinegar
• 1 lemon, sliced
• 4 T butter or margarine
• 1/4 cup salt
• 1 tsp. hot sauce or 1 tsp. red pepper flakes
• 1/2 tsp. black pepper
• 12 chicken quarters

DIRECTIONS:

1. Boil vinegar.
2. Add sliced lemon, butter, salt, hot sauce and black pepper until lemons are soft.
3. Pour over chicken and marinate overnight.
4. Cook chicken on the grill until it reaches an internal temperature of 185 degrees. 
5. Serve barbecue sauce on the side for dipping.

INGREDIENTS:

• 6 boneless chicken breasts
• 12 slices provolone cheese
• 1 cup sour cream
• 1 pkg. dry Italian Dressing

DIRECTIONS:

1. Mix sour cream with Italian Dressing.
2. Spray 9 x 13 pan with cooking spray.
3. Layer six pieces of cheese, then chicken, then sour cream mixture, then the last six pieces of cheese.
4. Cover with foil and bake for 20 minutes at 375 degrees.
5. Uncover and bake for another 20 minutes.

SERVES:  6

INGREDIENTS:

• 2-1/2 cups diced and chilled, cooked chicken breast meat (boil meat with a few celery stalks, little salt, other seasonings for flavor)
• 1 cup chopped celery
• 1 cup sliced seedless grapes
• 1/2 cup pecan pieces
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• dash of pepper
• 1 cup mayonnaise (or 1/2 miracle whip, 1/2 mayo)
• 1/4 heavy whipping cream (gives it a lift!)
• lemon juice (about 1 tablespoon)

DIRECTIONS:

1. Sprinkle lemon juice over chilled chicken and toss.
2. In a medium bowl, whip cream to soft peaks.
3. Combine meat, celery, grapes, pecans, parsley, salt, and mayonnaise.
4. Fold in whipping cream.

Can be served on the bread of your choice but these are excellent on large croissants!

Serves 6.

INGREDIENTS

* 1/2 cup butter
* 4 cloves garlic, minced
* 3/4 cup dry bread crumbs
* 1/2 cup freshly grated Parmesan cheese
* 1 1/2 cups shredded Cheddar cheese
* 1/4 teaspoon dried parsley
* 1/4 teaspoon dried oregano
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon salt
* 8 skinless, boneless chicken breast halves – pounded thin

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Serves 8

Ingredients:
5 tbsp extra virgin olive oil
1 onion, chopped finely
1 can canned chopped tomatoes
5 mushrooms, chopped
4 garlic cloves, cut into fourths
Lemon Juice, Salt and Pepper to season
Handful of fresh basil leaves, chopped
3 chicken breasts
Cooked Rice

Directions:
1. Take your chicken breasts and flatten them a little. Sprinkle with salt, pepper and some lemon juice and wrap in foil (loosely not tight) and cook in the oven at 200º c (390º f) for approx 20 minutes.

2. While the chicken is cooking, you can prepare and cook the sauce by heating some oil in a large pan in medium heat. Add chopped onions and mushrooms then cook gently for 5 minutes until they are soft and slightly golden. Next, add the tomatoes and garlic and bring it to boil. Simmer (turn down heat) for let it bubble away for 15-20 minutes. Season with a little salt, pepper and sprinkle basil throughout and stir.

3. Once the chicken is cooked, put straight on a plate with some rice and spoon over some of the yummy tomato sauce and eat I used a little plastic cup to make the rice look all funky of the plate!

Photos:

This recipe serves 12

INGREDIENTS

* 9 lasagna noodles
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, minced
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 2 cups chicken broth
* 1 1/2 cups milk
* 4 cups shredded mozzarella cheese, divided
* 1 cup grated Parmesan cheese, divided
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon ground black pepper
* 2 cups ricotta cheese
* 2 cups cubed, cooked chicken meat
* 2 (10 ounce) packages frozen chopped spinach, thawed and drained
* 1 tablespoon chopped fresh parsley
* 1/4 cup grated Parmesan cheese for topping

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What to Drink?
Wine Sangiovese
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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Serve this soup for lunch or dinner, along with crusty rolls or biscuits and a tossed salad. Feel free to use broken linguini or thin noodles instead of medium noodles.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:

* 2 tablespoons butter
* 1 cup chopped onion
* 1 cup chopped celery
* 1/4 cup fresh chopped parsley or about 1 tablespoon dried parsley flakes
* 2 to 3 cups diced chicken
* 1 can (10 3/4 ounces) cream of chicken soup, undiluted
* 1 can (10 3/4 ounces) cream of mushroom soup, undiluted
* 5 cups chicken broth
* 1 scant teaspoon poultry seasoning
* 1/4 teaspoon dried leaf thyme
* 1/4 teaspoon pepper
* 2 cups frozen peas and carrots
* 1 1/2 cups heavy cream or half-and-half
* 4 ounces medium noodles, cooked and drained
* Salt, to taste

Preparation:
In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery and sauté until onion is tender. Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper. Bring to a boil; reduce heat to medium-low and simmer for 20 minutes. Add the frozen peas and carrots, cover, and simmer for 10 minutes longer. Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste. Heat through.
Serves 8.

This is quick, easy and very delicious!

INGREDIENTS:

• 1 pkg. herb Rice A Roni mix
• 1 chicken pieces and seasoned
• 1/4 c. butter
• 1 (10 oz.) can cream of chicken soup
• 1/2 c. celery
• 1/2 c. chopped onion

DIRECTIONS:

Prepare Rice A Roni. Brown seasoned chicken slowly in butter. Spoon rice into casserole dish. Top with chicken skin side up.

Add soup to skillet, stir until smooth. Stir in celery and onion. Bring to boil. Pour over chicken.

Cover and bake for 25 minutes at 350 degrees. Uncover and bake 15 to 20 minutes longer, or until chicken is tender.

Lemon Pasta with Chicken

INGREDIENTS:

• 1 pound dried penne
• 2 chicken cutlets, cut into fingers
• Salt and freshly ground black pepper
• 3 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 3 tablespoons roughly chopped fresh parsley, for garnish
• 2 lemons, juiced
• 1/2 cup grated Parmesan

DIRECTIONS:

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Serves 3-5

Salsa Chicken

This is a family favorite here in my house. You can choose the type of salsa; mild, medium, or hot and you can make this recipe with or without taco seasoning. This dish is best served with Spanish rice or corn.

INGREDIENTS:

• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 2 tablespoons sour cream (optional)

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Serves 4