The Anti-Chicken Fingers Movement - Parmesan-Dijon Chicken

Served for the very first time to my boyfriend of 2 years on July 8, 2002.  We had just moved in together in a cute two bedroom house in Myrtle Beach after living in San Diego for a couple of years.  From the cookbook, “Betty Crocker’s Cooking Basics: Learning to Cook with Confidence” – no doubt a gift from my mom, my first official welcome into my future domesticity.  I knew this guy would one day be my husband and thought it savvy to try each and every recipe and document the date and our thoughts of said dish on each page.  We, or very well I, branded this recipe – “great!”  And it is, we have had it numerous times over the last 9 years (has it been that long!).  Easy to prepare, fairly healthy and quite tasty…it goes fabulously with potatoes and broccoli or peas. 

Parmesan-Dijon Chicken

·         6 skinless, boneless chicken breast halves (about ¼ pound each)

·         ¼ cup (1/2 stick) margarine or butter

·         ¾ cup dry bread crumbs

·         ¼ cup grated parmesan

·         2 tablespoons Dijon mustard

Directions

Heat the oven to 375.  Melt the margarine in a microwavable dish (about 15 seconds). Mix the bread crumbs and cheese in a large plastic bag.  Stir the mustard into the melted margarine until well mixed. 

Dip the chicken, one piece at a time, into the margarine mixture, coating all sides.  Then place in the bag of crumbs, seal the bag and shake to coat with crumb mixture.  Place the chicken in a single layer in an ungreased rectangular pan.

Bake uncovered 20 to 30 minutes, turning chicken over once with tongs.

The Anti-Chicken Fingers Movement - Rocky Mountain Enchiladas & Chili Rellenos

Rocky Mountain Enchiladas & Chili Rellenos

Please note: our rellenos busted open...but still delicioso!

This is one of those recipes that has been handed down only through experience.  My husband learned from his mother, watching her make this since he was about 8 yo; years later he taught me.  I finally took the time to write it down.  When Zac first made it for me, it was probably in our first month of dating.  I remember asking him for sour cream and he looked at me as if I had asked for ketchup for a steak dinner.  He explained that it simply didn’t need it.  That night I realized he was right, and ten years later I haven’t found the need to supplement this recipe.  You may, however. 

It’s a little bit of work, but once you get used to it, you get a system down.  Let me tell you, it is well worth it.  This meal is far more delicious than many enchilada/chili relleno meals I’ve had at some Mexican restaurants.  It is fried, but you know what’s going into it.  There really isn’t making the rellenos healthier, but I would imagine you’d do just fine without frying the tortillas for the enchiladas. 

Bon appetite!

J Leah

Rocky Mountain Enchiladas & Chili Rellenos

• 12 corn tortillas
• 20 oz. enchilada sauce (medium)
• 1 lb. ground beef
• Green onions
• 8 oz. cheddar cheese
• 4.25 oz. can whole green chiles
• 1 c. flour
• 1 egg
• 8 oz. Monterey Jack cheese
• Shortening

Directions

Heat oven to 350.  Spray cooking sheet with cooking spray.  Brown ground beef.  Chop scallions and add to ground beef.  In an 8” skillet, melt ½ - 1 cup of Crisco until it is about 1” deep.  On medium-high heat, fry each corn tortilla for about 15 seconds on each side until golden but still pliable enough to roll.  Place on a paper towel to absorb grease.   Shred cheese.  Take one tortilla, layer a spoonful of beef and sprinkle cheese on top of beef.  Roll tortilla tightly and place on baking sheet.  Chop green onions and reserve on side with remainder of shredded cheddar cheese.  Simmer enchilada sauce in small pot on stovetop.

While enchiladas are baking, slice Monterey Jack cheese into ½” slices.  Carefully take chiles out of can (they tear easily) and chop tip off of each chili.  Slide one slice of cheese into each chili.  In an 8” skillet, melt ½ - 1 cup of shortening until it is about 1” deep.  Beat one egg in a small bowl.  Pour flour in another.  Dip each chili in egg, then coat with flour.  Place in grease until fried golden, turning once to fry evenly.

Sprinkle enchiladas with green onions and shredded cheese; spoon enchilada sauce on top.  Serve with chili rellenos.

p.s. It makes for serious leftovers for your husband to take to work the following day (a.k.a. his coworkers will have yet another illustration of just how fabulous you really are!)

Following another sleepless night...

Katrina and I became friends.  We actually became writing buddies first and the friendship naturally and effortlessly followed (stay tuned for a post on how it was that we came together).  We began writing Mommies Need Sleep, Too! in March of 2011. 

Now that it is complete, we found ourselves lost in world with no writing.  So voila!   We created this blog to keep up our writing and to share our stories - heartwarming, heartbreaking, hilarious, raw and real - about being a mommy in today's crazy world!  Not only will we be sharing our stories in real time, we encourage you to share yours with us as well!  Let this be a community where we can open up honestly about everything we go through, the good, the bad, and the zany!

Thanks for reading!!!

Leah