My oldest daughter has got to be the pickiest eater in Cobb County. What I have yet to figure out is if it's somewhat due to my lack of creative cooking skills. She even proclaimed one night at dinner last year (admittedly, another bland chicken concoction) that she couldn't eat it because she was going to become a vegetarian. (Although I'm not quite sure she fully understood what that meant because her "exceptions" were hot dogs and pizza.)But for the past few weeks, she hasn't stopped talking about the "Dorito Chicken" that EVERYbody else's mom knows how to make. After hearing "When are you gonna make Dorito Chicken? All the other moms make it." a hundred times, I finally called one of my neighbors last night and got the recipe that would undoubtedly redeem me in my daughter's eyes.
I have to admit that cooking is not my favorite thing to do....especially when I go through a huge effort to put together a meal just to watch my kids picking at it and pushing the food around trying to make it look like they ate something. But this recipe was SO easy and it only took 5 minutes to put it together.Who would've thought that a bowl of Doritos and a few chicken cutlets could make my family so happy? There were cheers and applause all around our kitchen table and every bite was eaten. Everyone was happy and full but the dogs....because they didn't get any food slipped under the table last night!
The recipe is from the Southern Living Our Best Easy Weeknight Favorites Book.
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Ingredients: 2 tablespoons mayonnaise 2 skinned and boned chicken breast halves (I used cutlets) 1/4 teaspoon salt 3/4 cup crushed Doritos (about 30) 1/4 teaspoon dried Italian Seasoning 1 tablespoon butter or margarine, melted |
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Directions: COMBINE first 3 ingredients; spread on both sides of chicken. Dredge chicken in crushed chips. Place chicken on a lightly greased baking sheet or jellyroll pan. Drizzle with butter. Bake at 350 degrees for 20 to 25 minutes or until chicken is done. Yields 2 servings. |
