Grilled Chicken
1 cup cider vinegar
1/2 cup vegetable oil
5 tsp Worcestershire sauce
4 tsp hot pepper sauce
2 tsp salt
10 bone-in chicken breast halves (10 oz. each)
In a bowl, combine the first five ingredients; mix well. Pour 1 cup marinade into large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Grill bone side down, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30- minutes longer or until juices run clear, basting occasionally with reserved marinade. Yield: 10 servings.
Chicken Enchiladas
2 Tbsp butter
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 tsp dried coriander
1 can (4 oz) chopped green chilies, divided
2 cups cubed cooked chicken
1 cup (4 oz) shredded Monterey Jack cheese
8 flour tortillas (8 inches)
1 cup (4 oz) shredded cheddar cheese
For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a bowl, combine the chicken Monterey Jack cheese and remaining chilies.
Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13 in X 9 in X 2 in baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375 degrees for 15-18 minutes or until heated through and cheese is melted. Yield: 4 servings
Baked Marinated Chicken Breast with Gravy
4 Winner's Marinated Chicken Breasts
4 Slices of Swiss Cheese
(shredded Mozzarella Cheese works also)
2 cans Cream of Chicken Soup
Place chicken breast in baking dish, lay cheese
on each breast and cover with soup.
Bake uncovered 350 degrees for 50 min.
Grilled Marinated Chicken Breasts
Place Winner's Marinated Chicken Breasts on
hot grill.
Sear on both sides 3-5 minutes then turn heat to low
cook another 10-20 minutes depending on breasts
thickness. Don't overcook.
