Beasley's BBQ Chicken

One morning Alex was on his way to work and a car happened to pass him that was advertising Beasley's Best Bbq Sauce. Fast forward a couple of months and we just happened to find the Bbq sauce at a little general store in downtown Wake Forest. We went to our local grocery store and bought a whole bone-in chicken to grill.

To grill the chicken:
Season the chicken with salt, pepper and seasoned salt.
Place chicken on the grill on low heat (heat too high will dry the chicken out).
For the final 5 minutes, baste the chicken with Beasley's BBQ Sauce.
Make sure chicken is cooked through (or heated to internal temperature of 160-170 degrees).

Take chicken off grill and enjoy! We also grilled some corn on the cob and diced potatoes wrapped in aluminum foil with onions and garlic.

Stuffed Chicken

3 pieces of chicken breasts
1 cup of sliced mushrooms
1 cup of sliced grape tomatoes
1 cup of mozzarella cheese
1 box of bow tie pasta
1 can of Italian style diced tomatoes
1 cup of heavy cream
Seasonings: Italian seasoning and rosemary

Preheat oven to 350. Place chicken between two pieces of saran wrap then pound flat a meat tenderizer (or whatever you can find). Layer the cheese, seasonings, mushrooms and tomatoes on each piece of chicken. Carefully fold the chicken in half then stick several toothpicks through the top of the chicken to hold everything together. Place chicken in a greased 9x13 dish and cook for 45 minutes or until chicken is thoroughly cooked. Meanwhile, cook pasta according to box directions.

Sauce: In a blender (or we use the magic bullet!) crush the can of diced tomatoes. Mix crushed tomatoes with heavy cream in a small saucepan. Bring to a boil then let simmer on low heat stirring occasionally.

Serve chicken (don't forget to take out the toothpicks!) over pasta and drizzle sauce over the chicken.

Enjoy!