8 boneless skinless chicken breasts
1 (8 ounce) package
monterey jack cheese
1/2 cup butter, melted
1 cup Italian seasoned breadcrumbs
1 1/2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 small red bell pepper1 small green bell pepper
Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.
Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.
Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).
Bake in a preheated 400ºF (205ºC) oven for 25 to 30 minutes or until chicken is done.
Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.
When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers
Taste: 5/5 This was interesting because it wasn't exactly tasting like a taco, and not beef enchiladas either--some lovely place in between. It is very filling so with a nice side salad, it makes a great weeknight meal.
Brit-rating: HATEd it. "Nah, I'm not keen on this. If you like taco-ey stuff, you would like this."
Leftoverability: 2/5 It didn't taste too bad, but it was really dry. I've found that recipes using corn tortillas aren't the best leftovers, unless the recipe has a lot of liquid (like the sour cream chicken enchiladas one). This is an eat-when-you-cook-it one. If you don't want a 9X13 pan full, use the 9x9 pan and cut the recipe in half.
**Changes--I didn't have Monterey Jack cheese, so I used all cheddar. I halved the recipe and it did well in a 9X9 pan and only needed 30 minutes to cook. I recommend checking this at 30 min rather than letting it go on for 45 minutes. **
Taken from allrecipes.com
Taste: 5/5 I'm not sure you could get tortilla soup to taste any better than this. Vegetarians, leave out the chicken, throw in some black beans and you've still got a great soup.
Brit-rating: Wouldn't try it. "You know I only eat Heinz tomato soup."
Leftoverability: 5/5 This is one of my top 5 recipes so far in tasting, t
exture and reheating the next day. A winner. Quite easy to make on a Sunday evening and you'll have lunch for a couple days.
Serve to guests: Perfect starter to a Mexican-themed dinner party. Use small-ish bowls though, because it is a bit hearty.
**I found the directions a bit vague about the chicken. I diced the 2 breasts up before sauteeing. Also, this is not a thick soup, so I recommend putting the tortilla chips on top rather than on the bottom.**
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
Prep Time: 15 mins Total Time: 45 mins (It took me less than 30 min total)
Read more: http://www.food.com/recipe/panda-express-orange-chicken-103215#ixzz1Kil5pYCK
Taste: 5/5 This is just like the Chinese takeout orange chicken.
Brit-rating: GREAT-d it. "This is really good."
Serve to guests: They'll think you got a takeaway but definitely so. Get ready to handout the recipe!
Leftoverability: 5/5 Just like the night before.
**I highly recommend reading the recipe first, and get 3 bowls and 2 pans ready. I did this in about 30 mins
Taste: 5/5 A total chocolate delight.
Brit-rating: GREAT-ed them. "These are very nice."
Serve to guests: Yes. These would be a bake sale winner.