Hmmm, I just went through the same thing last night - ended up using chicken breasts marinated in a spiedie sauce (regional NY specialty) and doing kabobs on the grill (you could add extra vegies and serve with pasta or rice and salad) .... supposed to marinate for 24 hours, but I only did about 2 hrs.

Chicken Spiedies
We found this regional favorite in Binghamton, at a state playoff softball game.

Marinade:
1 cup vegetable oil
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1 small onion, finely chopped
1 tablespoon finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried basil*
1/2 teaspoon dried rosemary, crumbled*
1/2 teaspoon dried marjoram*

*Cindy's note - I occasionally substitute oregano and tarragon, you can use any herbs

2 1/2 pounds boneless lean pork or chicken, cut into 1-inch cubes (meat should have no fat, bone, or gristle)
8 hoagie rolls or hot dog buns
Butter or olive oil
Additional marinade (optional)

In a 13x9-inch glass baking dish, combine all marinade ingredients and mix well to combine. Add cubed meat, tossing to coat it well. Cover and refrigerate for 24 hours, periodically turning the meat to coat it with marinade.

Heat grill and lightly rub cooking grid with vegetable oil to keep meat from sticking. Evenly divide meat cubes and thread them on six metal skewers. Discard marinade. Grill meat over medium heat until cooked and nicely browned on all sides, about 10 to 15 minutes.

Meanwhile, lightly butter rolls or brush them lightly with olive oil and place them under the broiler, or face-down on the grill, just until lightly browned. Remove meat from skewers, and place it directly into heated rolls. Yield: 6 sandwiches.

Note: If desired, make additional marinade to drizzle over the spiedies; do not re-use meat marinade. Spiedies can be a bit dry without the additional sauce.

Joe's Pollo Alla Sicilian might work, only 'cause that's what I'm thinking for tonight. Or I may be inclined to make crepes with a chicken, mushroom, pepper and cheese filling.

Chicken - Pollo Alla Siciliana - Joe

2 whole chicken breasts boned and skinned, cut into thin strips no more than 1/2-inch wide and 1 inch long
6 Tbl flour
½ Tbl red pepper flakes
1 Tsp fresh ground pepper
salt to taste (optional)
4 Tbl yellow onion sliced thin
6-8 cloves garlic sliced
4 Tbl butter
6 Tbl olive oil
½ Cup tomatoes seeded, peeled, diced
H1 Tsp dried oregano or a couple of sprigs of fresh)
4 Tbl fresh basil coarse chopped
2 Tbl fresh parsley chopped
12 ounces chicken broth
12 ounces angel hair pasta or regular pasta

Put on a large pot of water to boil, for the pasta.

Flatten chicken breasts and cut into ½" by 1" strips. In a plastic
storage bag, mix flour, pepper flakes, and ground pepper. Put chicken strips into bag and shake (just before cooking).

Slice onion and garlic. If using fresh tomatoes, peel, seed, and chop. Chop parsley and basil.
Heat ½ of the butter and olive oil in a large skillet on medium high heat. Add ½ of the chicken strips and brown each side lightly. Remove chicken from skillet with a slotted spoon, add remainder of butter and oil, heat, and add remainder of chicken. Remove when browned. Save the flour mix.
Add onion to skillet, reduce heat, and saute until soft. Scrape chicken bits from bottom of skillet. Add garlic and saut very briefly (do not brown

Add tomatoes, oregano, basil, and parsley. Mix thoroughly and heat well. For a thicker "sauce", add a tablespoon or so of the remaining dredging flour at this point.~
Add chicken stock and simmer until thickened.
Add pasta to boiling water.Return chicken to skillet, mix thoroughly, and reduce heat to lowest setting just to warm.Put drained pasta onto plates and spoon chicken and sauce onto pasta.~
Joe

Take those chicken breasts, either split the thickness...or pound to 1/4 inch and roll up with a slice of proscuitto and a "stick" of mozzerella and fasten with a tooth pick. Set aside in the refrig.
Make crumbs out of something...panko, stale bread, crackers...ands eason with a bit of ground chili and a very little bit of crumbled rosemary...very little!
Dip the chicken rolls in beaten egg and then in the crumbs and brown in a bit of oil in a fry pan....when theya re browned on all sides, put them in a small baking dish...don't want a lot of room around them....and deglaze the pan with a bit of white wine or broth and pour it over the chicken and pop it into a 350 oven for about 20 minutes.
Meanwhile you have washed and tipped and tailed the beans, and have a large frypan going with at least one onion slices slowly caramelizing in butter... Blanch the beans in a bit of boiling water for about 2 minutes, just until they turn bright green and toss with the onions and a generous grind of black pepper...
And at the same time....sautee 4 or 5 of those mushrooms and about 1/2 a red pepper and 4 or 5 scallions in a fry pan....and in your small Le C Dutch oven, bring 2 T EVOO to hot and add a cup of brown rice ( or arborio if you have some) and fry the rice until it becomes opaque. Add a schlurp of white wine and 1 3/4 cups of chicken broth, cover and bring to a boil. Shut off the burner while you make a salad...
Break up the lettuce, add some skinny slices of sweet onion and some fruit...apple slices, pear, grapefruit...even strawberries or kiwi...crumble on it some blue veined cheese...blue or gorgonzola....and toss with EVOO until every leaf is oily,,,add the juice of 1/2 a lemon, 1/2 tsp sugar and a smadrizzle of balsamic.
Stir the rice...check the chicken...is it too dry? better add a bit of wine and grate some parm on top...rice done? maybe best turn on the heat and give it a little more cook time...
When the rice is aldente add a generous handful of chopped parsley, slice one of those fresh tomatoes for a side and plate up.
I hope you have some lovely home made rolls to go with it all.
Linda C

I would make what Linda suggests as I had pretty much the same thing in mind although I prefer my chicken stuffed with very flavorful cheese. If you have to have bread, make cornbread or biscuits.

THanks everyone!

I went with the chicken that LindaC suggested and decided the mushrooms were better used in risotto (wink). They are sauteeing as I type, and the chicken is chilling.

It seems the boys wanted to go for a quick dip before dinner so we won't be eating for another 45 min or so.

Thanks everyone for the recipes and I will cut and paste for the next time I need inspiration!

Alexa

But!! Alexa you didn't say you had any arborio rice!!! That would have been my choice....but you didn't say you had any...

LOL

Well - it wasn't a complete inventory! Just what was on the top of my head. Thanks for the inspiration, it smells GREAT!

Alexa