Summer is time for grilling and delicious home cooked meal. These two great chicken recipes are sure to be a hit with your friends and family when you have them over.

 

 

Grilled Chicken With Smoky Corn Salad

Ingredients

• 4 6-oz boneless, skinless chicken-breast halves
• Salt
• Pepper
• 2 limes, halved
• 4 ears corn, shucked
• 1/4 c. cilantro, chopped
• 2 tbsp. chopped green olives
• 1 oz. Manchego cheese, finely grated
• 1 1/2 tsp. olive oil
• 1 tsp. smoked paprika

Directions

1. Season boneless, skinless chicken-breast halves with salt and pepper and grill on medium-high to cook through, 5 to 6 minutes per side.
2. Meanwhile, grill limes, cut sides down, and corn until charred, 6 to 8 minutes.
3. Cut corn from cob and toss in bowl with juice of 2 lime halves, then chopped cilantro, chopped green olives, grated Manchego cheese, and pinch each salt and pepper.
4. Serve chicken with corn and remaining lime halves and drizzle with a mixture of olive oil and smoked paprika.

Source: Good Housekeeping

Chicken Roulades with Marinated Tomatoes

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cloves garlic, finely grated
• 2 tbsp. lemon zest, plus 2 Tbsp lemon juice
• 1/2 c. finely grated Parmesan
• 32 baby spinach leaves
• Kosher salt and pepper
• 3 tbsp. olive oil, divided
• 2 pt. grape or cherry tomatoes, sliced
• 1/4 small red onion, thinly sliced
• 2 tbsp. red wine vinegar

Directions

1. Heat oven to 450ºF. Pound chicken breasts into thin cutlets. In small bowl, combine garlic, lemon zest, and Parmesan. Lay 8 spinach leaves on each chicken cutlet, then sprinkle garlic mixture on top. Roll chicken up and secure with a toothpick (place toothpick in parallel to seam to make turning roulades easier). Season chicken with 1/2 tsp each salt and pepper.
2. Heat 1 Tbsp oil in large ovenproof skillet on medium-high. Carefully add roulades, seam side down, and cook, turning until browned on all sides, 6 to 7 minutes. Transfer to oven and bake until cooked through, 8 to 9 minutes more. Drizzle lemon juice on roulades.
3. While chicken roasts, toss together tomatoes, onion, red wine vinegar, remaining 2 Tbsp oil, and 1/2 tsp each salt and pepper. Serve with chicken.

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