Crusted Baked Chicken

Okay, so this isn't super instant easy or anything but its easy enough..and it is now the most requested dish in my house.  You just need the following stuff (and things.)

• 2 tablespoons all-purpose flour
• 1 1/2 cups Herb Seasoned Stuffing, crushed
• 1 can Cream of Chicken Soup 
• 1/2 cup milk
• 1 pound skinless, boneless chicken breast halves
• 2 tablespoons butter, melted

Stuff..and things.

Preheat the oven to 400. Slice the chicken in half lengthwise so its nice and thin, like this: 

Put the flour on a plate.  Put the stuffing on a plate.  Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Set up an assembly line! Automate with robots. Don't have robots? Dude, it's 2014...get yourself some robots. (To crush breadcrumbs, just hand crunch the crap out of the bag before you open it. Store the rest away in a big, plastic baggy!)

(Old-fashioned non-automated assembly line.) 

Coat the chicken with the flour.

Dip the Chicken in the soup Mix. Coat the chicken with stuffing.

There's actually a piece of chicken in this picture. It's just super camouflaged..which makes it a lot harder to find and kill...but at Killer Gourmet...we will find you...and we will kill you and eat you. We're cold like that.

Lay your chicken pieces on a foil lined pan coated with some cooking spray.

(Don't have cooking spray? It like doesn't even really matter with this.) 

Drizzle with melted butter. (To melt butter, put it in a mug and stick it in the microwave for a minute, newb.)

 Stick it in the oven. BAKE for 25-30 minutes.

 

Meanwhile, mix together the remaining soup and milk in a pot over medium heat - stir occasionally until it's smooth and hot. 

(Famous Killer Gourmet Cats)

 

Make mashed potatoes or something for a few minutes. Oh, Look....The chicken is done! 

 

Perfectly tender and juicy inside.

Cover with the sauce and serve with mashed potatoes!

ZOMG Mmmmmmmmm! 

Chili's Type Southwestern Eggrolls

You love them at Chili's...and you can make them at home!

So here's what you'll need:

• 1 Skinless Boneless Chicken Breast, cooked and shredded. 
• 2 tablespoons Minced Green Onion
• 1/3 cup MexiCorn (You know the stuff!)
• 1/4 cup Black Beans, rinsed and drained. 
• 2 tablespoons chopped spinach. 
• 2 tablespoons diced Jalapeno Peppers
• 1/2 tablespoon parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon salt
• 3/4 cup shredded Monterey Jack (or any shredded Taco cheese)
• 5 (6 inch) flour Tortillas
• Oil for Frying

Okay, I'm telling you ahead of time that you have to put these things in the freezer for four hours before you fry them. Don't plan on making this and then immediately eating them. Plan ahead! Four hours ahead. At least. I make double the recipe above when I make this, since you can freeze them and it seems silly to waste half a can of corn and beans.

For starters, we're gonna cook and shred some chicken. For you newbs, to cook chicken breast, simply rinse it off, wrap it in some foil, place it in a baking dish and stick it in the oven at 350 for 50 minutes. Then slice the crap out of it.

(Playing Dexter with Chicken)

Next, we're going to chop up some tasty green onions. Green onions are bought in the produce section of your story and they come in a nice, cheap little bundle that looks like this.

(This is a great recipe for people who like to play with knives!)

Heat a tablespoon of oil in a pan over medium heat and toss these green onions on in there. Cook /stir them for a few minutes until they are soft. Then add the chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder and salt. (aka 'everything else') Cook and stir 5 minutes until well blended and tender.

(Starting to look very Southwesterny!)

Remove from heat and stir in the Monterey Jack cheese until it melts. I used some generic 'Taco Cheese' because that's what Kroger carries and I was too lazy to go anywhere else. Honestly, as long as the words "Monterey Jack" are somewhere on the package, you're good to go! 

  

The Cheeese...eet eeez melting!

Wrap your tortillas in a clean, lightly moist cloth and stick them in the microwave on high for 1 minute, or until hot and pliable. (There can't be more than like 10 people in the world who don't exclusively use 'high" on their microwave. I'll bet 95% of you don't even know how to change that setting.) 

Tortillas...in a microwave.

(This picture wasn't really necessary, but look how clean the inside of my microwave is!) 

Put about two spoonfuls of mixture onto each tortilla. Like so:

To make your eggroll, fold in the sides of the tortilla in, fold the top over the filling and squeeze it gently a second. The tortilla is soft, it will conform to the shape of your filling. Then tuck the sides in again just a bit and roll it all the way. Squeeze it gently again. It's a bit like play-doh. You'll feel it mold. (Secure with toothpicks if you feel you need to) Put the eggrolls in a baking dish, cover it with plastic, and stick it in the freezer for at least four hours. (This is so they don't fall apart when you fry them.) 

Okay..now it's time to fry these suckers. The key to frying these in a pan is this: You don't want the heat so high that the outside gets too hard and brown before the inside cooks....so you want barely med high heat and watch your eggrolls carefully.  (Put them in carefully, don't splash hot oil on yourself!!!) (Start with the fold side down) Deep fry them for about ten minutes or until golden brown.

Drain on a paper towel before serving, and serve with a tasty ranch dressing!! :) 

Delicious! 

(*Bonus picture : My Noodles, helping me cook.)