Last night, I came home with no desire to cook. So, I started open up doors. In my pantry I found un-opened Trader Joe’s cornbread stuffing. In the refrigerator, I found chicken breasts. Then, the light bulb turned on.
Items you will need
Chicken breasts
2 eggs
Tablespoon of milk
Trader Joe’s cornbread stuffing
Handful of cheese (optional)
Trader Joe’s spray olive oil
Preheat the oven to 350 degrees. Cover a cookie sheet with tin foil.
I put 3 cups of the cornbread stuffing mix into a plastic bad and smashed it up. I did not make the mixture too fine. I added about 2 teaspoons of dried thyme, basil, oregano, garlic powder, truffle salt and fine ground black pepper. I mixed the bag up and poured the contents onto a plate.
On another plate, I beat two eggs with a tablespoon of milk.
I washed off the chicken breast and covered it in the egg and milk mixture. I picked up the chicken breast, allowed the excess of the mixture to run off and placed it in the bread mixture.
I made sure both sides where covered with the bread. I even placed a little extra on the side facing up. Careful not to lose any of the coating, I placed the chicken breast on the cookie sheet. I did this same process for the other 2 chicken breasts. When finished, I covered the outside of the breaded chicken with Trader Joe’s spray Olive Oil.
Before placing the chicken in the oven, I covered the chicken with tin foil. After 25 minutes, I checked on the chicken. I felt firm and almost cooked. I pulled it out of the oven, removed the tin foil cover and added a little cheese to the top of each. I used shredded Cheddar, Jack and Parmesan. I placed the sheet, uncovered, back into the oven. I let it cook a little longer, until the outside was golden brown and the cheese was melted.
As a side, I made a salad. I chopped up romaine lettuce, cold asparagus, tomatoes and red onion. I added some Caesar dressing and was ready to go.
Then whole thing one requires about 15 minutes of attention. The whole family loved it.
Enjoy!
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