Chicken 'n' Veggie Kabobs

Ingredients:

• 1 lb. boneless, skinless chicken breasts, but into 1" cubes
• 1 c. Italian salad dressing, divided
• 1/4 c. olive oil
• 1 tsp. garlic salt
• 1/2 tsp. dried rosemary, crushed
• 1 medium zucchini, cut into 1/2" slices
• 1 yellow summer squash, cut into 1/2" slices
• 2 medium onions, quartered
• 1 medium sweet red pepper, cut into 1" pieces
• 2 c. cherry tomatoes
  

Directions:

1. In small bag, combine chicken and 1/2 c. salad dressing. Marinate for 15 minutes.
2. Meanwhile, in large bag, combine the oil, garlic salt and rosemary. Add vegetables and toss to coat.
3. Drain and discard marinades. On 8 metal or soaked wooden skewers, alternately thread chicken and vegetables.
4. Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear.
5. Basting occasionally with remaining salad dressing
   

Barbecue Jack Chicken

Ingredients:

• 4 boneless skinless chicken breast halves (6 ounces each)
• 4 slices pepper Jack cheese
• 1 cup barbecue sauce

Directions:

1. Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
2. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with barbecue sauce. Yield: 4 servings.

**You can substitute the pepper jack cheese with a cheese of your liking.

Basting Sauce for Grilled Chicken

Ingredients:

• 1/2 cup oil
• 1 cup cider vinegar
• 2 1/2 Tbsp salt (can use less)
• 1 1/2 tsp poultry seasoning
• 1/4 tsp black pepper
  

Directions:

1. Mix all ingredients together and brush on chicken. It helps to parboil chicken before grilling.

**I usually put the chicken in a 9x13" pan and pour the basting sauce over the chicken and marinate it for awhile and then when it's grilled, you can use the sauce in the pan to baste the chicken.

Grilled Potato Fans

Ingredients:

• 6 medium baking potatoes
• 2 medium onions, halved and thinly sliced
• 6 tablespoons butter, cubed
• 1/4 cup finely chopped celery
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
  

Directions:

1. With a sharp knife, make cuts 1/2 in. apart in each potato, leaving slices attached at the bottom. Fan the potatoes slightly.
2. Place each on a piece of heavy-duty foil (about 12 in. square).
3. Insert onions and butter between potato slices.
4. Sprinkle with celery, salt, oregano, garlic powder and pepper.
5. Fold foil around potatoes and seal tightly.
6. Grill, covered, over medium-hot heat for 40-45 minutes or until tender. (You can microwave the potatoes alittle before slicing them to cut down on the grill time)

Yield: 6 servings

Sweet Orange & Chicken Salad

Ingredients:

• 1 bottle (8 oz) Catalina Dressing
• 4 boneless, skinless chicken breast halves (about 1 1/4 lb)
• 1 each red, yellow and green pepper; quartered
• 1 pkg (10 oz) salad greens
• 2 oranges, peeled and sectioned (drained mandarin oranges work too)
• 1 Tbsp. toasted sesame seeds
  

Directions:

1. Brush 1/2 c. of dressing on chicken and peppers.
2. Place on broiler pan 2-3" from heat or grill; about 5 mins on each side until chicken is cooked through.
3. Slice chicken diagonally into strips; cut peppers into thin strips.
4. Toss chicken, peppers, salad greens, oranges and remaining dressing.
5. Sprinkle with sesame seeds.
6. Serves 6

Total time: 20 mins