I’ve been spending a lot of time at my school’s health clinic, getting all the tests and vaccines required for my summer externship. I’ll be working at a hospital, which apparently means I get to spend a whole lot of time in other hospitals beforehand. Yesterday I went in for a TB test, vaccination, and blood test. That’s three different needles, folks, in the span of about ten minutes. I’m not squeamish, but even I was a little worked up over all of that. I must have looked faint after the vaccination because the nurse insisted I drink an apple juice box.
For the record, the nurse was right. I felt a lot better after the juice box.
With all of my running around with school and the never-ending-list of clinical tests I have to get completed, I’ve been totally slacking in the kitchen department. I ordered Chinese food on Saturday and literally ate it for five meals in a row, not counting breakfast. Luckily, I have some recipes saved from last week. This one is so good that it actually brought my roommate back home from the library for dinner. That’s a pretty big deal, guys.
So, here’s the deal. You take some chicken. You coat it with some buttermilk. You add some crushed cool ranch Doritos, and, BAM, you’ve got yourself a meal! This would be amazing with some roasted broccoli or sweet potato rounds. A salad also works pretty fab, too!
Cool Ranch Doritos Chicken Fingers
2 pounds of boneless chicken breasts, cut into strips
2 cups buttermilk
1 (12 0z) bag of Cool Ranch Doritos, crushed
1 cup flour
Cover the chicken breasts with the buttermilk and let marinate for at least 2-3 hours.
Preheat the oven to 400 degrees. Combine the flour and crushed Doritos. Lift the chicken out of the buttermilk, shaking off any extra. Coat in the Doritos mixture. Bake on a prepared baking dish for 15-20 minutes, or until cooked through.
Serve immediately with ranch dressing.
Source: Cookies and Cups