So this little picture below is making the rounds on Facebook…….
To find the recipe, click here…..
I thought it looked DEE-licious, but I was concerned there wouldn’t
be enough “heat” to it, so I added a little heat - PLUS - I made it spread out
to six servings! Here’s what I did -
I bought three boneless, skinless chicken breasts and cut them
in half. Using Common Core math……the result is I
have six THIN boneless, skinless chicken breasts now. Then I took a hammer……not a Craftsman…..a “kitchen”
hammer to beat these six breasts one at a time in a baggie until they are begging for mercy. Pound away - flatten those babies!!!!!!
I used fresh spinach - 5 oz package - and sautéed it in
olive oil along with 3 cloves of minced garlic. Add the pepper-jack cheese, salt, and pepper...
She's not kidding about the toothpicks. You need a lot to seal these creatures. If not - and trust me, I now know - you will have cheese goo leaking out onto the aluminum foil. Now I'm all about num-nums leaking out and becoming a peel-and-eat thing off of aluminium foil- but this doesn't peel well. Keep that gooey stuff in the breasts with toothpicks!!!!!
NOTE TO READERS - LOOK ABOVE!!!!!! See how "a lot" is two words!?!?!?!
To the breadcrumb and Cajun seasoning mixture, I added 1
teaspoon of red pepper flakes. The next
time I will use 3 teaspoons. I’m
ashamed of how amateurish I was with that one little baby teaspoon.
The result? Chickenspinachcheesespicy
Heaven!!!!!!
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