I was reading a new blog post from The Pastry Affair this morning and one part in particular stood out to me. She was speaking on the topic of happiness and said “I buy the expensive dairy-free butter because I finally decided I am worth the cost ”
“I am worth the cost”
“I am worth [it]”
I love that. It’s something that is hard to accept, but I AM worth it. And we all deserve happiness, that’s for sure. Sometimes, it is worth it and you are always worth it. People will ask why I spend so much money (sometimes) on food and I do feel its because “I finally decided I am worth the cost”. We should all have something once we can afford it that we do a little splurge on – our nails, our meals, movies, shoes, our spouse, our children, decor for our home or even just a KitchenAid mixer (HINT). It doesn’t even have to be a monetary thing.
It simply should be something that makes us feel worth it, such as spending an hour on dinner when you can to create your favourite meal. It should make you feel happy.
What makes me feel happy about this wrap? Mr. Jessiker Bakes first showed me this method that made me fall in love with wraps again – toasting them to a light crunch (I know, d-uh) not before the fillings but after them. Suddenly we finished all the wraps in the fridge ( I always buy whole wheat or my favourite sundried tomatoes). I showed you the chicken I made here in a previous post before and you know I loved it – can you imagine the combination?
Lunch or dinner perfection.
- 1/2 package Special K Sour Cream & Onion Cracker Chips
- 2 chicken breasts, thawed and seasoned (I used italian seasoning, montreal steak seasoning, salt and pepper)
- 1 egg
- 1/8 cup honey
- 1/4 mustard
- Sundried tomato wrap
- Sliced tomatoes (optional)
- Preheat the oven to 450 degrees F.
- In a food processor, grind the crackers finely. Place the grinded crackers in a bowl wide enough to dip the chicken.
- Beat the egg and place into a bowl.
- Dip the chicken into the egg bowl and cover it allow the dregs to drip off, then place right into the crackers until covered all over.
- Place the chicken breasts on an oiled or cooking spray-ed cookie sheet, and spray the chicken breasts with cooking spray for extra crispiness.
- Bake the chicken for 15 minutes, then flip and bake for 15 more minutes.
- Mix the honey and mustard together, adding more or less based on your taste. Drizzle over the hot and crispy chicken breasts.
- Place ingredients on wrap as shown. You can add more honey mustard sauce if you want. Leave a bit on the outside and wrap towards the fillings, and then tuck outer edges underneath.
- Toast at 450 degrees for 5 minutes to crisp.