It’s been a while. I’M SORRY. Please forgive me.
I wish I could regale you with stories as to why I’ve been missing, but alas, there is nothing. Just the usual suspects: work, social life, the decision to eat out instead of cooking in a hot kitchen when it’s already 97 degrees outside. Y’know.
This white chicken though. I did decide to make this in a hot kitchen when it was 97 degrees out. This chicken is amazing when you are lazy and have no idea what you want to eat and there’s a chicken breast in the fridge that needed to be cooked.
WHITE CHICKEN (obviously I can’t think of a better title)
Adapted from The PinterTest Kitchen
- 2 boneless, skinless chicken breasts (mine were huge [HURHURHUR] so lessen the below ingredients if you aren’t from Texas and don’t have gigantic chicken breasts)
- 3 Tbsp. sour cream
- 3 Tbsp. mayonnaise
- 3 Tbsp. ranch dressing
- 1/4 cup Monterey Jack cheese, shredded
- 1/4 cup mozzarella cheese, shredded
- 1/2 cup pork rinds (chicharrones), crushed (should look like breadcrumbs) (I used Mac’s original flavor)
- Salt and pepper
- Preheat oven to 425 degrees Fahrenheit.
- Mix the sour cream, mayo, ranch dressing, cheeses, and salt and pepper together until evenly mixed.
- Place chicken in a baking dish that is lined with foil.
- Slather the mixture all over the chicken. ALL OVER. Don’t be shy.
- Sprinkle the pork rinds over the top. The more the merrier ’cause crunchy = awesome. Also, I know pork rinds on chicken sounds weird. But trust me on this.
- Bake for 20 minutes.
CHRYSTAL EATS 