4 small chicken breasts beaten flat with food mallet
1 bag frozen cauliflower
1 cup Wisconsin sharp Cheddar
1/2 box cream cheese
1 cup shredded Monterrey jack
2 tbsp butter
large glass baking dish
paprika
Pre heat oven to 350 degrees. Beat your chicken flat with a mallet and drizzle olive oil into a 9x13 baking dish lay chicken in dish. UN thaw your cauliflower in microwave slightly and mix in cream cheese, cheddar, butter, and Monterrey jack. Pour mixture over top of chicken and bake for 50 minutes you will want to check it and stir it halfway through. When plated sprinkle with paprika.
Wrap 4 potatoes in Reynolds wrap and put on the bottom rack in the oven while the chicken is baking. Saute green beans in butter until tender and bright. Slit the top of potatoes about 1-2 inches across and stuff with sauteed green beans.
1 bag frozen cauliflower
1 cup Wisconsin sharp Cheddar
1/2 box cream cheese
1 cup shredded Monterrey jack
2 tbsp butter
large glass baking dish
paprika
Pre heat oven to 350 degrees. Beat your chicken flat with a mallet and drizzle olive oil into a 9x13 baking dish lay chicken in dish. UN thaw your cauliflower in microwave slightly and mix in cream cheese, cheddar, butter, and Monterrey jack. Pour mixture over top of chicken and bake for 50 minutes you will want to check it and stir it halfway through. When plated sprinkle with paprika.
Wrap 4 potatoes in Reynolds wrap and put on the bottom rack in the oven while the chicken is baking. Saute green beans in butter until tender and bright. Slit the top of potatoes about 1-2 inches across and stuff with sauteed green beans.
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