I’m back. And I’m feeling more like Tanya, rather than surly Tanya who felt grumpy 24/7. Max and I watched some movies and the first season of Orphan Black. They had a free On Demand marathon last weekend, which included BBCA so I binge-watched the show. It started a bit slow, but eventually I got hooked. And, of course, there was no way I was going to miss the penultimate episode of Breaking Bad. Oh my.
The consequences of Walter White’s decision to cook meth so his family wouldn’t be destitute after his death are finally coming to light. Everyone is paying the price for their association with Walt, but he still doesn’t seem to grasp that his decision to break bad is the root cause for all the suffering. He remains in denial and bitterly blames everyone but himself.
I love how he went from an amoral protagonist (I rooted for him even though he was cooking meth) to an evil man (Now I am reveling in his comeuppance. You tell him Flynn!). I am going to miss Breaking Bad, but I’ve always been a big believer in leaving on a high note with the audience wanting more.
What else did I do? Well, I cooked some wonderful things, including these cheddar chicken strips (you were getting worried that I forgot about them — admit it!). I enjoy chicken, but sometimes it turns out bland and dry. But not these babies! They hit all the right notes—juicy, tender and delicious. And pretty darn easy to whip up too.
Cheddar Chicken Strips
- 4 large chicken breasts each cut into 3 large pieces
- 2 sleeves Ritz crackers crushed
- 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 1/2 cup whole milk
- 3 cups cheddar cheese grated
- 1/2 teaspoon garlic powder
- 2-3 dashes of hot sauce
- Preheat oven to 400 degrees and spray a 9×13 pan with non-stick spray.
- Pour the milk in a small dish and stir in the garlic powder and hot sauce.
- Put the cheese and cracker crumbs into 2 separate small dishes. Mix the salt and pepper into the crackers crumbs.
- Dip each piece of chicken into the milk and then the cheese. Firmly press the cheese into the chicken to make sure it sticks to the chicken. Next place the chicken into the cracker crumbs and coat both sides. Repeat with the remaining pieces of chicken.
- Place the chicken in the prepare pan and cover the pan with aluminum foil. Bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until the crust is golden brown and the chicken is cooked through.