BBQ Chicken and Coleslaw Sandwiches

Ingredients:

8 oz (1/2 of a 16 oz bag) shredded coleslaw mix
1 (8 oz) can pineapple tidbits, drained
1/2 cup coleslaw dressing
1 cup barbecue sauce
1/2 tsp hot pepper sauce
1/2 tsp salt
4 boneless skinless chicken breasts
4 hamburger buns

Directions:

1. In a large bowl combine coleslaw, pineapple
and dressing; mix well and set aside.

2. In a medium bowl combine barbecue sauce and hot sauce.
Evenly sprinkle both sides of chicken with salt then baste with sauce mixture.


3. Grill chicken 10 to 13 minutes or until no pink remains and juices run clear, turning frequently and for first 5 minutes, brushing them each
time with barbecue sauce.


4. Place chicken on buns top with coleslaw and serve.

Yield: 4 sandwiches

Easy Smothered BBQ Chicken Breasts

Ingredients:

4 boneless skinless chicken breasts
1/2 lb of Mesquite Smoked Bacon
2 tbsp seasoned salt
1 cup BBQ sauce
2 cups sliced mushrooms
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
4 slices mozzarella cheese
4 slices American cheese

Directions:

1. Sprinkle chicken breast with seasoned salt and place on grill.
Cook over medium heat until done.
2. Cook bacon in large skillet. When bacon is done drain, leaving about
1tsp of bacon grease.
Place skillet back on stove on low heat, saute mushrooms, onions
and peppers for about 15 minutes or until tender.
3. Place cooked chicken breast on baking sheet.
Cover each breast with BBQ sauce, place 2 to 3 slices of cooked bacon
on each breast and cover with sauteed mushrooms, onions and pepper,
a slice of Mozzarella cheese and a slice of American cheese.
4. Place cookie sheet with chicken back on grill just long enough to melt cheese.

YIELD: 4 SERVINGS

VERY BEST BBQ CHICKEN

INGREDIENTS:

3 cloves garlic, minced
2 tsp butter
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tbls Worcestershire sauce
1/4 to 1/2 tbls celery seed
1 tbls yellow mustard
1/2 tsp salt
2 dashes hot sauce
8 large, bone-in chicken breast halves(skin on)

Directions:

1. In a saucepan, saute the garlic in butter until tender.
2. Add the next 8 ingredients.
3. Bring to a boil, stirring constantly.
4, Remove from the heat and set aside.
5. Grill the chicken, covered over medium heat for 30 minutes,
turning occasionally.
6. Baste with sauce and grill 15 minutes longer or until juices run clear.
7. Grill 15 minutes longer or until juices run clear;
continue basting and turning during the last 15 minutes of cooking.
8. Serve with any extra sauce you set aside for dipping.

Yield: 8 servings