I could apologize for my lack of posting lately, but its nothing new these days. It is just too dang hot for much around here. All I do is sweat! This weekend is supposed to be record breaking heat again at around 110. Seriously? It has been like this since May. So, I haven't really had the desire for much craftiness around the house. Lots of crock pot dinners (because they don't put off that much heat) and salads. However, Clay was out of town last night and that' s the time I use to experiment. I looked through my pantry and concocted quite the tasty meal.
Tex Mex Crispy Chicken
4 Skinless Chicken Breasts
Baked Tostitos Tortilla Chips
McCormicks Low Sodium Taco Seasoning
Block Colby Cheese (in a block)- I got some raw milk colby from the market and it is the best cheese ever...seriously
Preheat your oven to 400 (if you have a convection, even better. The outside will be even crispier). Crunch up enough tortilla chips to get about 2 cups of crumbs. You can leave them a little large, they don't need to be as small as panko. Sprinkle in a some of the taco seasoning. The amount is up to you. I LOVE taco seasoning so mine is pretty heavy. Then drizzle the crumbs with olive and toss to coat. Take your chicken breast and cut a slit in the side to form a pocket. Insert a small (or whatever size you like) sliver of cheese inside the pocket. In a small bowl, combine your eggs with a heavy splash of milk and whisk to combine. Hold the chicken together and dip in the egg mixture and then into the crumbs. If the crumbs are falling off, just press on some more and then place the breasts on to a baking sheet. Bake for about 25 minutes or until cooked through (it depends on the thickness). I loved how it came out! I topped it with a little super hot salsa and an avocado salad with lime dressing. Clay came home today and had already crushed the leftovers before I got home from work. He loved it.
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