(Please note that the recipe's title does NOT necessarily refer to the chef...)
4 boneless skinless chicken breasts (about 1 1/3 lb.)
4 T. mayo
2 C. cereal (I always use Special K)
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. salt
1/4 t. black pepper
Preheat oven to 425. Pound chicken flat; put in a 9x13 pan. Spread 1 tbsp. mayo on each breast.
Mix cereal and other ingredients in a ziploc bag; crush and mix well. Sprinkle flakes on chicken.
Bake covered 15 minutes.
Slow-cooker Fiesta Potatoes
1 can cream of mushroom soup
8 oz. sour cream
1 can (4.5 oz.) chopped green chiles
1 1/2 cups shredded colby-jack cheese
32 oz. frozen southern-style cubed hash-brown potatoes
3 green onions, sliced
1/2 cup finely crushed nacho-flavored chips
Spray slow cooker with nonstick spray.
Combine soup, sour cream, chiles, and cheese; mix well.
Arrange half of potatoes in sprayed slow cooker; top with half of sour cream mixture.
Layer remaining potatoes and sour cream mixture in slow cooker.
Cover; cook on high setting for approx. 4 hours.
Just before serving, top with onions and chips.
8 oz. sour cream
1 can (4.5 oz.) chopped green chiles
1 1/2 cups shredded colby-jack cheese
32 oz. frozen southern-style cubed hash-brown potatoes
3 green onions, sliced
1/2 cup finely crushed nacho-flavored chips
Spray slow cooker with nonstick spray.
Combine soup, sour cream, chiles, and cheese; mix well.
Arrange half of potatoes in sprayed slow cooker; top with half of sour cream mixture.
Layer remaining potatoes and sour cream mixture in slow cooker.
Cover; cook on high setting for approx. 4 hours.
Just before serving, top with onions and chips.
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