Cheesy Chicken with Grooves

Cheesy Chicken Rolls with Grooves

My office is full of enablers. We all have snacking running through our veins… clogging our arteries. Within our small group, someone is always bringing in something. (More often than not, it’s me. Sorry guys!) The one snack that keeps making a comeback is Cheez-It Grooves. We are all mildly obsessed. I wouldn’t even call them a guilty pleasure. We have no qualms about downing boxes of powdered cheese-covered crackery goodness on a regular basis. That’s how good they are. Before you judge us, go try some for yourselves. You’ll accidentally eat 3/4ths of the box, then start crying into your cheese stained hands. It’ll be great.

Instead of eating a whole box of them and calling them dinner, I decided to make an ACTUAL dinner out of them. Chicken breasts, pounded thin, rolled up with a layer of honey mustard and white cheddar, then breaded in White Cheddar Cheez-It Grooves and baked to crispy perfection. I just can’t even express how thrilled I am with this. Please… for the love of all that is cheesy, join my co-workers and me in our addiction.

Smile, I made you a new guilty pleasure

Smile, I made you a new guilty pleasure

Cheesy Chicken Rolls with Grooves
1.5lbs chicken breasts
6 oz white cheddar, shredded
⅓ cup honey mustard
½ box Cheez-It Grooves, crushed
2 eggs
2 tbsp milk
½ cup flour
salt and pepper

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

Set up your breading station. One bowl of flour. One bowl with the eggs and milk, whisked together. One bowl of Grooves.

Clean and trim your breasts. Either slice them in half length-wise or pound them very thin with a meat tenderizer. (Or both if you have very big breasts.)

Salt and pepper one side of the breasts. Flip them over. On the other side, schmear some honey mustard on each one then top with the shredded cheese.

Working with one breast at a time, tightly roll it up, starting with the smaller end. Dredge it in flour, coat it in eggs and then cover it in Cheez-It Grooves. Place it on the parchment paper. Repeat until all of your chicken has been rolled and breaded.

Bake for 45 minutes. (The cooking temperature for chicken is 165°F but also, you can check and see if the juices run clean when you cut into it.)

Serve with something healthy so you feel less guilty.

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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