What’s Cookin’ in the Country?

Someone told my  husband recently that the read my blog, but they still aren’t convinced the cooking is fun!  That made me smile, because, I enjoy it so much.  I hope that comes through in my posts here, but mostly, I hope those that eat my meals know how much enjoyment I get in preparing that food!  It’s a creative outlet, really.  I enjoy making new recipes, then presenting them in an appealing fashion.  

Some foods are just pretty on their own.  Take today’s chicken recipe – Co-Jack Chicken.  It’s pretty on the outside and on the inside!

Co-Jack Chicken

The chicken breast has salsa and  Monterrey Jack Cheese stuffed inside.  Then it’s rolled in seasoned crackers and baked until golden.  This keeps the white meat so moist and full of flavor!

Here’s the scoop:

2# Chicken breasts, pounded thinly
4 oz. Co-Jack Cheese – Cut in pieces enough for chicken breasts and shredded for serving
Mexican salsa
2 cups crushed crackers ( I used Ritz)
1 pkg. Taco seasoning mix

Place chicken breasts between 2 sheets of waxed paper, pouond with meat mallet or rolling pin to flatten.  Place 1 slice of Co-Jack Cheese and 1 tbl salsa on each breast, wrap breasts around filling and secure with wooden toothpicks.
In shallow dish, combine crackers and 1 pkg. taco seasoning, blend well.  Add chicken bundles, press crumbs into chicken to coat.  Place bundles in greased 9x9x2″ baking dish.  Bake in 350 oven 20-30 minutes or until chicken is cooked through.  Top with shredded cheese to serve, if desired.

You can serve this is Spanish Rice, instead of potatoes to carry out the Mexican theme.  Whatever you add to it will only be a lovely addition.  This chicken dish is company-worthy and delicious!

So tell me, do YOU enjoy cooking?

With love from my country kitchen,