Need recipes for my grilled chicken...?

I have smoked grilled chicken breast filets and don't really know what to do with them. I was thinking maybe a gravy on top, or who knows what...Please send recipes or ideas! Thanx in advance for your help!!!Need recipes for my grilled chicken...?
Chicken Breast Fillets with Red and Yellow Peppers





Ingredients


1 tablespoon olive oil


3 cups onion sliced crosswise


1 large yellow bell pepper, cut into 1/4-inch strips


1 large red bell pepper, cut into 1/4-inch strips


2 1/3 cups coarsely chopped tomato


1/2 teaspoon salt


1/4 teaspoon freshly ground black pepper


2 tablespoons finely chopped fresh flat-leaf parsley


1 teaspoon chopped fresh oregano


20 kalamata olives


Cooking spray


6 (4-ounce) skinless, boneless chicken breast halves, cut in half horizontally





Preparation


Put oil and onion in a large nonstick skillet over medium-high heat. Cook 5 minutes, stirring frequently. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until bell peppers are tender. Add tomato, salt, and black pepper; cook 7 minutes or until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour tomato mixture into a large bowl; keep warm.





Wipe pan clean with a paper towel; heat pan coated with cooking spray over medium-high heat. Add 4 chicken breast pieces; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining chicken.





Return the chicken to pan; add the tomato mixture, and cook 1 minute or until thoroughly heated.





Wine Note: Pair this second-course dish with an equally spicy and dramatic wine like intense, medium-bodied Allegrini's Valpolicella Classico.Need recipes for my grilled chicken...?
Smoky Mountain Chipotle Chicken:





Sweet, smoky, and spicy flavor. Everyone I know says it's very good. I'm sure you will find it very good as well.





1 teaspoon olive oil


4 cloves garlic, minced


1/2 onion, grated


1/2 cup bourbon


1/4 cup cider vinegar


2 cups ketchup


1/4 cup Worcestershire sauce


1 tablespoon liquid smoke flavoring


1 chipotle pepper in adobo sauce, minced


1 teaspoon adobo sauce from canned chipotle peppers


1/4 cup brown sugar


4 (6 ounce) skinless, boneless chicken breast halves


2 tablespoons grill seasoning, or to taste


4 slices bacon, cut in half


4 thick slices red onion


1 teaspoon olive oil


4 slices provolone cheese





Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Pour in the bourbon, and simmer for 10 minutes. Have a lid ready to cover the skillet in case the bourbon catches fire.


Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. Pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.


Season chicken breasts with grill seasoning, and place into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate 2 hours. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Drain on a paper towel-lined plate, and set aside.


Preheat an outdoor grill for medium-high heat.


Drain marinade from the chicken and discard. Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, brush onion slices with 1 teaspoon olive oil. Secure the rings with toothpicks to keep them from falling apart. Grill over indirect heat until soft, about 15 minutes.


To serve, place chicken onto serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. Remove toothpicks before serving.
Smoked and grilled shouldn't need much like gravy. Try a brushetta or salsa for looks, but the smoked needs to be the biggest part of the flavor. You don't want to hide that.





Brushetta is just diced, deseeded tomato, onion and green pepper with minced garlic and olive oil. It just makes the chicken breast look pretty, so don't smother. Just a spoon full on top for presentation as the chicken is the main part of the dish.
I would make a meal around chicken quesadilas - refried beans, a couple of salsa options, Spanish rice, with a nice fruit [melons, grapes, berries are my favorite options] and some Mexican pastries for dessert. Of course, living in California may make my choice more easy to come by.
You could slice them and put them on a bed of romaine lettuce and use the dressing of your choice. maybe add some tomatoes, onions, cucumbers, croutons.
add some bbq sauce on the chicken or eat with mashed potatoes or add it to a ceasar salad with crunchy croutons. Or, add some ranch dressing on the chicken. YUM!
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