2 Delicious Summer Chicken Recipes

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.

 

chicken

 

Grilled Chicken With Smoky Corn Salad

Ingredients

  • 6-oz boneless, skinless chicken-breast halves
  • Salt
  • Pepper
  • limes, halved
  • 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

  • boneless, skinless chicken breasts
  • 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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