Lazy Gluten Free: Barbecue Jack Chicken

Barbecue Jack Chicken

There's nothing like grilling out on a Friday night. The work week is over, so we can finally relax and enjoy the freedom of the weekend. 

This recipe comes from the Taste of Home Ultimate Five Ingredient Recipes cookbook. I love grilling chicken since it doesn't take very long at all, and there are so many things you can do with it. In this case, the chicken is filled with pepper jack cheese and topped with barbecue sauce, what's not to love? For sides, I made my Mom's creamy Italian noodles and some green beans. 

Barbecue Jack Chicken

You will need:
4 boneless skinless chicken breast halves (8oz each)
4 slices pepper jack cheese
1 cup Sweet Baby Ray's barbecue sauce (not all varieties are GF, but I noticed they have started putting "Gluten Free" on their labels, finally)

Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers (toothpicks work fine too).

Grill chicken, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with barbecue sauce.

Italian Noodles

You will need:
1 - 8oz package Hodgson Mill Rice Pasta (or other GF pasta)
1/4 cup butter, softened
1/2 cup whipping cream, half and half, or evaporated milk
1/4 cup grated Parmesan cheese
1 package Good Seasons Italian salad dressing mix

Cook noodles according to package directions; drain and return to pot. Coat noodles with butter; add remaining ingredients and mix well. 
Serve immediately.

We enjoyed this meal with Leelanau Cellars White Sangria. This is a sweet yet slightly spicy wine with a variety of blended fruit flavors. It went quite nicely with the meal.

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