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A few things you should know about me and my kitchen abilities:
1. I hate to cook. Detest, loathe, despise, abhor and any other synonym you want to put in there. Hate.it.
2. My idea of cooking usually involves heating up something that's frozen or came from a box.
3. If the recipe requires more than 10 ingredients, I'm out.
4. Spices are expensive. I believe in using garlic, basil, oregano, salt and pepper. Why would I spend $10 on 3 ounces of some random spice (cardamom, anyone?) that I will use once and then knock over the next time I reach for the basil?
5. I refuse to touch raw meat. I am a master at maneuvering all manner of frozen and thawed meat using tongs, forks, knives and spatulas.
So, if you are visiting from My Chihuahua Bites and were expecting to find the next Martha Stewart, you've come to the wrong blog, honey. Don't say I didn't warn you.
I made this super easy dinner for the first time last week and was going to post it over the weekend, but then I saw Andrea's post about Tuesday's at the Table and decided to hold off a few days so that I could enjoy the Mr Linky fun.
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Chicken Nacho Bake
{recipe found through Kraftfoods.com}
Ingredients:
4 small boneless chicken breast halves
1/2 cup salsa
1/2 cup crushed tortilla chips
1/2 cup mexican style shredded cheese
1/4 sour cream
Instructions:
Preheat oven to 400.
Place chicken on foil-covered baking sheet. Slice three cuts on the top of each chicken breast.
Top each chicken breast with salsa and crushed tortilla chips. (The recipe says to put the sour cream on in this step too, but I prefer my sour cream cold, so I left it off for now).
Bake 20 minutes.
Remove from oven and sprinkle with cheese. Bake an additional 10 minutes.
I added my sour cream on top after it came out of the oven and served on shredded lettuce.
4 small boneless chicken breast halves
1/2 cup salsa
1/2 cup crushed tortilla chips
1/2 cup mexican style shredded cheese
1/4 sour cream
Instructions:
Preheat oven to 400.
Place chicken on foil-covered baking sheet. Slice three cuts on the top of each chicken breast.
Top each chicken breast with salsa and crushed tortilla chips. (The recipe says to put the sour cream on in this step too, but I prefer my sour cream cold, so I left it off for now).
Bake 20 minutes.
Remove from oven and sprinkle with cheese. Bake an additional 10 minutes.
I added my sour cream on top after it came out of the oven and served on shredded lettuce.
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Five ingredients, barely ten minutes of effort and you've got a super yummy mexican meal. That's my kind of cooking!
10 comments:
I'm loving #1!....hate, loath, detest. Cracked me up!
You need to check out www.kraftfoods.com. It's easy recipes that use everyday ingredients.
oh that sounds good! and like something my hubby wouldn't complain about :) hehe
Hey there! I'm partaking in AndreaLeigh recipe shindig too. Just thought I'd swing by! I'll be trying your recipe later this week. :-)
I've got some chicken I need to use up this week - I think I'll try this.
I am not a cook either. My husband does it. I do the baking. This looks like fun. Have a great day.
While I do like to cook, around here Hubby does most of it (& I let him. haha) I love baking though. Andrea seems to have a good thing going here! :)
i agree with you on # 3 and 4!! easy-peesy for me, please :)
the card in your previous post is adorable!AND i tagged you in my post! =)
That recipe sounds yummy!
Spices are expensive! I hate spending $5 on some obscure spice that I will only use 1/4 teaspoon of... and then it will sit in my cupboard unused for 3 years before I throw it out.
Tried this tonight, and hubby loved it! Will definitely be doing this one again.
Now I need to try the Reisling you mentioned. I, too, became a fan of Reisling on the suggestion of a waiter (Hogue Reisling), but am willing to try another!
Thanks!!
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