Super Easy French Grilled Chicken

My love of summer foods is based on 2 things: garden fresh veggies and charcoal grilling.  One of my family’s all time favorite is French Grilled Chicken.  So easy and absolutely deliciius.

You CAN use the IQF boneless, skinless chicken breast, but I have found that the fresh boneless, skinless breast absorbs more of the marinade and flavor.

I horizontally split 3 pounds of fresh boneless, skinless chicken breasts. In a bag or covered dish add:
1 bottle of Wishbone Sweet & Spicy French Dressing
1 teaspoon hot sauce
1 tablespoon worchestershire sauce

Mix marinade well, cover and let marinade overnight, shaking or stirring occasionally.  If you don’t have overnight, marinate at least 4 hours.

Lightly salt the chicken when you put it on the grill.  Don’t overcook or the chicken will be dry.

If you have leftovers, make sandwiches on hoagie rolls with fresh spinach and Thousand Island salad dressing.

Note: I’m not a brand name snob, but in this case the Wishbone brand and the Sweet & Spicy French formula is the best for this dish.




EASY Chicken Fettucine Alfredo

Chicken Fettucine AlfredoFor some reason, my camera is NOT cooperating lately, and my pics are poor quality)

Chicken Fettucine Alfredo

How many times have we gone to Italian restaurants and scanned the menu, only to order this favorite staple? Here is a quick and EASY way to make this at home from scratch. So many jarred Alfredo sauces have an aftertaste, or a “twang” as my husband calls it. The beauty of this meal is that you can even use leftover chicken and it’s still great!

  • 2 pounds boneless chicken (oven roasted, grilled, rotisserie, pan seared, braised, slow cooker, whatever blows your skirt up!) prepared by the method and seasoning of your choice
  • 1 pound of fettucini noodles
  • 1 pound of frozen broccoli and/or cauliflower (you can omit this, but if you’re trying to sneak in some veggies, this is a perfect way to do it!)
  • 1 stick of unsalted butter
  • 1/2 cup all purpose flour
  • 1 cup Parmesan cheese (I like to use a blend of parm, romano and asiago cheeses)
  • 1 (12 oz) can of evaporated milk
  • 12 ounces of 2% OR whole milk
  • 1 tsp lemon juice
  • 1 tsp garlic powder (not garlic salt)
  • 1 tsp onion powder
  • Salt & pepper to taste
  • In a large saucepan, bring 3 quarts of water to a rolling boil. When water is at a rolling boil, add 1 Tbls salt and 1# of dry noodles and 1 pound of frozen veggies, if desired.
  • In a 3 quart saucepan, melt 1 stick of unsalted butter
  • Over medium heat, whisk in 1/2 cup of flour, garlic & onion powder
  • Slowly add in the can of evaporated milk, whisking constantly
  • When the mixture begins to bubble, reduce heat to medium low
  • Add the 1 cup of grated cheese(s), whisking constantly
  • When cheese is incorporated into the rue, add the remaining milk, whisking until the desired consistency
  • Stir in 1 tsp lemon juice
  • When noodles are cooked al dente, drain fettucini and frozen veggies and rinse with cold water.
  • Serve chicken and sauce over a bed of noodles and veggies (if you chose to include them)