Paper and Poppers

Tonight's dinner was one of the best we have had in a while! This recipe has so much flavor and it just all combines so perfectly. I picked out the recipe, but the final product is brought to you by Chef Eric. He was quite proud of himself tonight, as he should be. This recipe was not a pressure cooker recipe, unfortunately. As I said yesterday, I meal planned this week and bought the ingredients for tonight's meal. I actually was over visiting with my friend Casey and by the time I got home, Eric had already started the meal. This leads me to the first word of my post title. Paper.

I wrote out our meals on new note pad from Milo Paper. I love it! The thing is huge and will hopefully last forever! As you can see, we have switched it up a little. We had Wednesday nights dinner last night which was a fail and Thursday night's dinner tonight.

Also on the subject of paper are two new notebooks I got from May Books. This website is awesome. They have so many different patterns and monograms you can personalize your own notebook with. They come hand sewn with a super soft canvas cover. So great for yourself or gifts!

I chose two different ikat patterns. The one with my monogram is the 2013 planner and the "What's for dinner?" one is a super cute meal planner. Can't wait to use both!

All right, on to the popper part! We made Cheesy Cayenne Popped Baked Stuffed Chicken. The recipe was adapted by Eric from the website SkinnyTaste's recipe for Cheesy Jalapeno Popper Stuffed Chicken. This recipe is supposed to be just like a jalapeno popper and it is actually on the healthy side! It was sooo good! Please excuse my mediocre food photography skills. At least I am not using the iphone like I usually do! Food Styling brought to you by Chef Eric.

Cheesy Cayenne Pepper Baked Stuffed Chicken

Preheat oven to 450 degrees.

2 slices of center cut bacon, cooked and cubed
1 cayenne pepper (fresh from our garden, seeds removed per my request)
3 oz 1/3 less fat cream cheese, softened
4 oz cheese - This is what I think made the meal. She says use shredded cheddar jack, but I had picked up a chipotle cheddar cheese that he used and it was so good! We really think a white cheddar is they way to go on this.
2 tsp chopped scallions, which are really green onions. They grocery store calls them that why doesn't anyone else?!
8 thin sliced skinless chicken breast cutlets (3-4 oz each) - Or just cut your breasts thin. I actually found cutlets at Sprouts.
1 cup breadcrumbs (we used plain and more than she suggests)
1 juiced lime
salt and fresh pepper
olive oil and non-stick spray

1. Wash and dry the chicken cutlets and season with salt and pepper.
2. Lightly spray baking dish with non-stick spray.
3. Combine cream cheese, chipotle cheddar cheese, scallions, cayenne pepper, and bacon crumbles in a medium bowl.
4. Lay chicken cutlets on a working surface and spread the cream cheese mixture evenly on each cutlet. Loosely roll each one and secure with a toothpick.
5. Put breadcrumbs in a bowl (we use a pie plate) and in a second bowl combine olive oil, lime juice, salt and pepper.
6. Dip chicken in lime juice mixture and then in breadcrumbs. Place them seam side down on a baking dish. Repeat and when finished, lightly spray the tops of the chickens with oil spray.
7. Bake 22-25 minutes, until the cheese is ooooozing out and serve immediately.

We served the dish with a mixture of corn and black beans. Just open the cans, combine, add fresh cilantro that has been chopped up and mashed up garlic. Let simmer. So easy and good! I promise you this recipe will not disappoint. Eric even said it was one of his more favorite things he has made in a while!