Polynesian Sauced & Grilled Chicken

We LOVE Chick-Fil-A's Polynesian Sauce. Anytime we go to Chick-Fil-A, we ask for extra packets, so we can use them for our cooking. Try it, sometime, or any other restaurant sauces you like!

Ryan brought home all natural, hormone-free chicken breasts from The Choppin Block. He liberally sprinkled some Tony Chachere's More Spice Seasoning over each piece of chicken, placed them in a bowl and poured four packets of Polynesian Sauce over them, stirring to make sure the sauce was distributed evenly. He set the bowl aside until the grill was ready (about 30-45 minutes). Then grilled them for about 15-20 minutes.

Our sides were cinnamon brown sugar pears and loaded mashed potatoes.
PEARS:
Empty 1 can of pear halves (in 100% juice) into a glass baking dish, after draining about 1/2 of the juice. Cut very thin slivers of real butter and place the slivers onto each pear. Then, sprinkle cinnamon and brown sugar over each pear. (I normally sprinkle the cinnamon pretty liberally and go light on the brown sugar.) Bake at 425 for about 20 minutes - until soft.
POTATOES:
Peel, cube and boil two medium potatoes until very soft, drain. Add one tablespoon of light sour cream, 1/2 cup of shredded sharp cheddar and tablespoon of butter. Stir to get everything evenly distributed. Then, add dried chives, garlic powder, salt and black pepper (all to taste) and mash.

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Another EASY and delicious chicken meal. :) Try chicken with your favorite sauces and let us know how it turns out!

Artichoke Garlic Chicken

YOU'LL NEED...

* 4 4oz Boneless chicken breasts, trimmed
* 6oz Jar of marinated artichoke hearts (or canned artichoke hearts are fine, too)
* 1/3 Cup light mayo
* 1/2 Cup part-skim mozzarella, shredded
* 2/3 Tbsp minced garlic
* Grated parmesan
* Salt and black pepper to taste
* 2 Tbsp olive oil

STEPS...

1. Use a tenderizer/kitchen mallet to thin out the chicken
2. Heat olive oil in a skillet over medium heat; when hot, put chicken in the skillet
3. Cook chicken over medium-low to medium heat, flipping once, for about 8 to 10 minutes - until it is cooked through, being careful not to overcook
4. When chicken is done, set it aside
5. In a medium-size mixing bowl, combine mayo, mozzarella, artichokes (drained and broken up into small pieces), garlic and s&p til evenly mixed together
6. Place chicken in a baking dish and evenly spread artichoke mixture over each breast and very lightly sprinkle grated parmesan over the top (Parm cheese helps with the browning on the top)
7. Put in the oven and broil on low until cheese is melted and the tops are golden brown

Our sides were fresh, braised broccoli and mashed potatoes. The only thing I added to the broccoli was salt when serving. For the potatoes, I peeled and diced them and boiled til soft. Then, before mashing, I drained them and added a splash of chicken stock, a dash of garlic powder, a small "pad" of butter (less than a Tbsp), and salt and pepper to taste.

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I will make this chicken again, for sure! It almost melts in your mouth. It sort of taste like artichoke dip with chicken instead of tortilla chips...LOVED it!

This meal served two, with two chicken breasts leftover, and I brought those for my lunch today. :)