My cousin Austin has some pretty good skills in the kitchen. He whipped up this masterpiece one afternoon without even having to think about it. I envy people who don’t have to follow recipe books, one day I will be one of them. It’s not necessarily the healthiest lunch in the world, but boy was it tasty (and relatively easy)!
1 cup Fresh Cilantro
2 Tbsp Lime Juice
1/4 cup Purdue Frozen Grilled Chicken Strips
2 slices Whole Wheat Bread
1 Tbsp Butter
2 slices Bacon
1 slice Monterrey Jack Cheese (sliced)
Preheat oven to 200
Blend the cilantro and lime juice together in a blender until it turns into a green gooey mixture (like so)
Heat up the chicken as per the instructions on the bag and then mix the cilantro in with it until the chicken is coated.
Heat the bacon (1 minute per slice in the microwave)
Coat one side of each slice of bread with butter and toast on the stove in a skillet. Lay the bread toasted side down on a baking sheet and throw the rest of the ingredients on top of one side.
Pop in the over for 2 minutes just to melt the cheese, and try not to eat it in one bite!
Looks like someone was hoping for a little tasting!