Thursday, August 9, 2012


     I told you my son loves all things taco so when I found this in a Taste of Home cookbook and it mentioned Cheezits, cheese stix, and green chilis, I just had to go for it!  YUMMY!!!!

     One thing - get a meat mallot, it'll make your life a lot easier.  And schedule this on a day when you have time to pound meat, or pound it as soon as you buy it and then refrigerate it, freeze it, hang it out to dry if you want (kidding) - but just plan on POUNDING that MEAT!!!

     Oh and get some toothpicks.  Don't let that be an afterthought.  In fact, I'll just add that to the ingredients.  I think I had about 7...

  • Toothpicks
  • 1-2 cups finely crushed Cheezits (or other brand cheese crackers)
  • 1 envelope taco seasoning
  • 6 boneless chicken breast halves
  • 2 ounces Monterey Jack cheese - just use some version of that in cheese sticks - cut into six 2 inch sticks.  In other words, 2 cheese sticks cut into 3 sections.
  • 1 can (4 oz.) green chilis
  1. In a ziplock gallon bag, combine the cracker crumbs and taco seasoning; set aside.
  2. Flatten chicken between two sheets of waxed paper to 1/4 inch thickness (you can use a rolling pin, a liter of pop, a brick, or a meat mallot - use whatcha got!)
  3. Coat chicken with crumb mixture by shaking in bag - you may want to dip chicken in milk first to get crumbs to stick (hind sight is 20/20), my crackers kept rolling off.
  4. Place chicken in a greased 13x9 in. baking sheet and do next two steps:
  5. Place a 2 inch cheese stick and about 1 Tbsp (or less according to taste) of chilies on each piece of chicken.
  6. Tuck ends of chicken in and roll up; secure with a couple toothpicks
  7. Bake, uncovered, at 350 degrees for 35-40 minutes or until chicken is no longer pink. My chicken was still thicker than 1/4 of an inch so it took about 15 minutes longer.
  8. Remove toothpicks and save for after dinner!
                                                   Serves 6-8 and WOW, was I in love!!!

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