Sweet Chili Chicken

2 pounds chicken, cut in serving-sized pieces (cut a large chicken breast into 4 pieces)*

1/2 c Sweet Chili Sauce 
 3Tb soy sauce
1 Tb seasoned rice vinegar
1/2 Tbs sugar
1/2 Tbs olive oil

1 1/2  - 2 c rice
Stir-fry veggies that would be good with it:  broccoli.  Could also add sugar snap peas, matchstick carrots, zucchini

Place chicken in 9x13 pan.  Combine marinade ingredients and pour over chicken.  Marinate for at least 30 min.  
Bake covered at 425 for 30 min.

Serve with cooked rice and veggies.

Marinade recipe from Jamie cooks it up

*Grill: 

Make 1 1/2 times the sauce, cover the chicken with about 1/2 c of the sauce, and marinate. Save the rest.

• Grill the chicken
• Cook the rice
• Heat the sauce
• Steam the broccoli

Serve the sliced, grilled chicken over the rice with broccoli and sauce. 

Artichoke Bruschetta

From Taste of Home (Tessa's favorite's party)

1 jar (6 1/2 oz) marinated artichoke hearts, drained and chopped
1/2 c grated Romano cheese
1 plum tomato, seeded and chopped
1/3 c finely chopped red onion
1/3 c fresh baby spinach, finely chopped
5 Tbs mayo
1 garlic clove, minced
1 loaf 10 1/2 oz French bread baguette

In a large bowl, combine all but the bread.  Cut baguette into 30 slices; top with artichoke mixture.
Place on ungreased baking sheets.  Broil 3-4 in from the heat for 3-4 minutes or until edges are lightly browned.
Makes 2 1/2 dozen