It's great for vegetables and potatoes--just be sure that the pieces are about the same thickness. Wonderful for making grilled cheese sandwiches or French Toast, or for grilling the frozen Texas Toast. A tip--if you use parchment paper to line the grill (top and bottom), your food will stay more moist AND you'll have a much easier clean-up. Using the parchment won't affect the grills ability to make grill marks on your food, it just keeps the whole thing cleaner.

Welcome Jova. YOu can pretty much stuffed or roll a chicken breast around any filling of our choice. I stuffed boneless chicken breasts with fresh asparagus and goat cheese. Browned them in a little butter, add a little chicken broth, garlic to the pan, cover and simmer until done. Reduce the liquid and add a little cream to the pan. You can season the sauce with fresh herbs too. Thyme or Sage. Another favourite is this recipe for chicken breasts stuffed with Mushroom Duxelles. Rather than wrap the chicken around the filling, the filling is spread under the skin of boneless chicken breasts. Home Cookin Chapter: Recipes From Thibeault's Table Chicken Breasts With Mushroon Duxelles ====================================== Source: Lucy Waverman This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking. 6 Dried mushrooms 1/2 cup boiling chicken broth 2 tablespoons butter 4 shallots 8 ounce fresh mushrooms finely chopped 1 teaspoon dried tarragon or basil 3 tablespoons fresh bread crumbs 1/3 cup whipping cream 3 Tablespoons finely chopped fresh parsley Salt and freshly ground pepper to taste 6 single boned chicken breasts, with skin on. Sauce 1/2 cup chopped onions 1/4 cup dry red wine 1/2 cup mushroom-soaking liquid 3 cups chicken stock 2 tablespoons port or Madeira 1 tablespoon cornstarch 1 tablespoon cold water salt and fresh ground pepper to taste. . 1. Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the mushrooms, reserving the soaking liquid and the mushrooms separately.Chop the mushrooms. 2. Preheat the oven to 375°F 3. Heat the butter in a frying pan over medium-high heat. Add the shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about 4 minutes. Stir in the basil or tarragon, bread crumbs, cream and parsley. cook until the cream has reduced and the filling is thick. Season with salt and pepper. 4. Divide the filling in six portions. with your fingertips, make a pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season the breasts with salt and pepper and place in a buttered baking dish large enough to hold the breasts in one layer. 5. Bake for 30 or 40 minutes, basting occasionally, until the juices run clear. 6. To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid. 7. Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half. Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavored. 8. Combine the cornstarch and cold water and stir into the sauce, simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve, pour the sauce over the chicken breasts. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Another favourite stuffing using Sausage in the mix. You can bone out a whole chicken or just use boneless chicken breasts. Home Cookin Chapter: Recipes From Thibeault's Table Chicken - Deboned Stuffed Chicken ================================== Note: A Boned out Three pound chicken will feed 6 nicely. 1 3 pound chicken or 4 Whole Chicken Breasts (not singles 3 cups Fresh Bread - Crumbled 1 small onion 1 clove garlic 1/4 pound of Sausage (I usually use one Italian Sausage) 1/4 pound of mushrooms 1 teaspoon dried thyme or 2 teaspoons of fresh 1 egg Butter Chicken Broth Salt and pepper to taste Sauce 1/2 cup White Wine 1 cup Chicken Broth 1 onion 2 small tomatoes 1 garlic clove . Bone out whole chicken or if using just the breasts bone the breasts but leave them whole. DO NOT REMOVE SKIN Save bones. Saute onion, and garlic in butter. Add sausage, (if using link take meat out of casing), add sliced mushrooms and saute. Season with thyme,salt and pepper and mix in coarsely crumbled bread. Add chicken broth to moisten. Add egg. Stuff chicken,(or breasts) and sew up with unwaxed dental floss. Preheat oven to 375°. Place bones in shallow roasting pan and place chicken on bones. Roast for 30 minutes and then add one coarsely chopped onion, and two coarsely chopped tomatoes,and the garlic clove to the pan. Pour in 1/2 cup of white wine and 1/2 cup of chicken broth. Chicken should sit above liquid resting on the bones. Continue roasting for another 30 to 45 minutes or until chicken is cooked. (note: Breasts take the less time) When cooked remove chicken to board to rest and remove bones from pan. Skim excess fat from pan juices add the remaining 1/2 cup of chicken broth and pour contents into blender. Puree to make sauce. To serve, Remove dental floss (comes out easy with one little pull). Slice breasts into nice rounds and place 3 or 4 slices on each plate. If using the whole chicken, also slice in to 1/2 inch slices and place one to two on each plate. Drizzle with sauce.

I like a little teriyaki added to perk it up otherwise prefer just a rub. I like the skin to be crisp so I don't douse it with sauces and stuff while cooking. You should avoid sugary sauces while grilling chicken anyway. The sugar burns long before the chicken is cooked. Season it, cook it up and add the sauce at the end. Use your favorite seasonings - a basic rib rub works fine, or use spices you like and make your own. Other variations of the ketchup and cola are using chili sauce, BBQ sauce, Dr. Pepper, beer, root beer, etc. You can also doctor it up a bit for better flavor. Add your favorite seasonings, Worcestershire sauce, Teriyaki, soy, etc. For something really different there's the mayo based saucing. Some just use a basic coleslaw dressing. I've played with a variation and have one that's pretty good and has a little zing. Cynic's Variation of White Trash BBQ Sauce 2 cups mayonnaise 1 cup apple cider vinegar 1/2 cup apple juice 2 tsps (+/-) prepared horseradish 2 tsps fresh ground black pepper (see notes) 2 tsps fresh lemon or lime juice 1 tsp kosher (or sea) salt (see notes) 1/2 tsp cayenne pepper or Chili powder Combine all ingredients in a very large bowl. Season your chicken and grill or bbq it as you like. When it's done, take that hot, smokey chicken and dunk it in the bowl of white sauce, turning to coat. Serve immediately with your favorite sides. For me it was vastly superior to the slaw dressings but still pretty boring so I tweaked it with some lemon pepper, bacon salt (cutting the other salt), Italian Seasoning, smoked paprika, cumin, celery seed, garlic powder and onion powder and it was much better. As with any condiment it's subject to taste so add, subtract, multiply and divide to your preference! Since it's essentially a slaw dressing as I said, I used my slaw dressing for ideas to perk it up.

sorry....just found it on page 3