It started off like any other Sunday Funday with my family. Drew, Lucas, and I went out for a super yummy brunch on Sunday followed by a few errands and a trip to Lowe's. While at Lowe's I knew I wasn't feel quite right but shook it off. After getting home, we put Lucas down for a nap. I figured that was a good excuse for me to lay down also. After about 20 minutes I still just didn't feel well, and it was getting more intense. I told Drew to just hang at home with the babe while I buzzed over to the walk-in clinic just a few minutes from our home. I figured they would tell me I ate too much and give me some Pepto, haha! Well, after a quick blood draw and a poke around on my stomach I was sent to the ER. Time to get that angry appendix out ASAP! The most bizarre thing? I never felt that bad. Well, I do now... but that's to be expected after having a small organ removed ;)
So anyway, that gives me time to catch up on a few blog posts this week (silver lining I guess?).
This is a super easy chicken recipe that can be made with just five ingredients in under 45 minutes! And the best part? Most of these items you probably have in your pantry. Perfect for weeknight cooking!
Ingredients:
- 3 chicken breasts
- Two ounces (half a 4 oz can) of diced green chilies
- 3 cups finely crushed Reduced fat Cheez-It crackers
- 1 packet of taco seasoning
- Monterey Jack shredded cheese
Directions:
- Let's start with the fun part. Mash your Cheez-It crackers down until they're super fine, like breadcrumbs. I put mine in a big ziplock bag and took a heavy rolling pin to them. Like this:
- Now place in a shallow bowl, mix in taco seasoning, and set aside.
- Next, flatten you chicken breasts between two sheets of waxed paper. Just gently pound them out until they're even thickness.
- Place some cheese and some chilies on each piece of chicken
- Tuck in the end of the chicken and roll up, securing with a toothpick.
- Easy! Now just gently cover your chicken roll-up in the Cheez-it/taco seasoning mix.
- Then place in a greased baking dish and bake uncovered at 350 degrees for 35 minutes (or until chicken is fully cooked).
What a simple, easy new take on baked, stuffed chicken. The cheese and chilies offered a delicious suprise after biting through the crunchy, spicy coating. A nice southwestern take on a classic. This is definitely a keeper recipe. Something to make when you're tired of the same ol' thing but also don't have a lot of time (or ingredients!) on hand.
Enjoy! Oh and P.S. remove the toothpicks before you bite into dinner ;)
Source: Taste of Home
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6 comments:
Oh no! Glad they "caught" your appendix in time.
These look really good and super easy!
You are such a trooper! Good thing you "listened" to your body and got it checked out. Hope your recovery is speedy. Oh, and great-looking chicken by the way! :)
I'm glad you got checked out! I just found a recipe last night for a taco chicken that involves cheese its. I was kind of nervous about trying it, but yours looks great....so maybe I will :)
I just had my appendix out, remembered your post and came back to read about your experience. Weird thing is that I never felt like I had appendicitis either, I thought for sure I had the flu....so weird! Hope you are feeling better, love your blog :)
I just had my appendix removed too and I remembered the post about your experience so I came back to read it and compare notes. Weird thing is, I never felt like I had appendicitis either. I thought I had the flu and the doctor would just send me home to rest. Oh well, hope you are feeling better, love your blog :)
I made this last night - modified it a little bit with salsa instead of chiles. Thanks so much for the recipe- I love your blog! It was a great weeknight dinner - definately keeping this on my go-to dinner lists!
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