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White Chocolate and Coconut Birds Nests

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Ingredients

  • 24 ounces of white chocolate chips

  • 1 stick of Challenge Butter

  • 1 cup of coconut flakes

  • 2 cups of Chow Mein Noodles

  • Assorted small jelly beans

 

Directions

  1. Place white chocolate chips and butter in a large microwave safe bowl.

  2. Melt chips at 30 second intervals stirring often.

  3. When melted, stir in coconut and Chow Mein noodles.

  4. Mound mixture into 3 inch circles on a piece of parchment or waxed paper. Form a small well in the center of each to create nest. Work quickly, chocolate sets fast!

  5. When nest have hardened, fill each with 3 jelly beans to look like birds eggs.

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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