Now That's Good Chicken

So here are a few chicken recipes that I LOVE!
I think I may have found this first one on one of Katie's cooking blogs?

Grilled Bruschetta Chicken

photo from www.the-girl-who-ate-everything.com

Ingredients

• 4 small boneless skinless chicken breast halves
• 1/2 cup KRAFT Sun-Dried Tomato dressing, divided
• 2 tomatoes, finely chopped
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped fresh basil 

Instructions

1. Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
2. Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.
3. Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.
4. *Sometimes we add a splash of balsalmic vinegar to give it a bit more zip

So here is another one that is not necessarily "low calorie" but it is so good.  My sister-in-law made a low calorie version by taking the meat mixture adding black beans, corn and cilantro and stuffing it in bell peppers and then baking it that way without the creamy enchilada sauce.  I'm excited to try the stuffed pepper way next!

Honey Lime Chicken Enchiladas

Ingredients:

1/3 cup honey

1/4 cup lime juice

1 Tablespoon chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded
8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)

1 pound monterey jack cheese, shredded

2 cups green enchilada sauce

1/2 cup heavy cream

 

Instructions:

Preheat oven to 350 degrees.

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours).

Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and top with reserved cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top. I served mine with sour cream, pico de gallo, cilantro lime rice and black beans.