Sassy Pepper Jack Chicken & Captain’s Rice Pilaf

Oh man! San Diego has had this very odd week of hot-humid-monsoonal weather that is just not treating my my hair well. And even though we end up a poufy haired sweaty mess that’s no excuse not to eat well. Tonight I’m doing something easy that’s paired with the hubby’s favorite rice – Rice Pilaf! Or at least my version of it. It’s a snap and is so cost effective. One bag of rice and one box of spaghetti go really far! So pour a big cold glass of water….or other beverage and let’s whip up a quick chicken and rice dish.

The Goods

1 lb chicken tenders or thin breasts (if you have regular chicken breasts you can place them between wax or Saran Wrap and give it a good whack with a cast iron skillet or the flat size of a meat tenderizer to flatten)
1 c Flour
1 c breadcrumbs
1 egg
Cholula or other hot sauce
pepper jack cheese, shredded
2 c water
1 c long grain rice
1 tablespoon butter
1 chicken bouillon cube
10 or so spaghetti noodles (dried)
Garlic powder, paprika, S&P

Let’s make din-din…

Lay out three smaller dishes. In one place your flour and season with garlic powder, paprika and S&P.

In the second dish crack one egg, add about a tablespoon of water and wisk with a fork. Season with about 6 dashes of cholula and S&P.

In the last dish place your breadcrumbs.

Take one chicken piece and first dip it into the flour, shake off excess, dip next into the egg mixture and lastly into breadcrumbs. Make sure both sides are coated well.

Place onto a baking sheet and sprinkle each with paprika.

Next, you’ll want to start the rice (skip down a step) and when it gets boiling throw the chicken in the oven.
Bake for 15 min (about the same time the rice needs). Just when they hit 165 degrees F remove the pan and sprinkle with pepper jack cheese. Return to oven and cook 2 min more.