Chrissy Teigan is my homegirl. She is a model, wife to singer John Legend, and cookbook author and has a very unapologetic way of cooking things that you would want to eat if calories didn't matter.

Her recipes include Frito pie, where you pour chili and the fixings into a bag of fritos and eat it out of the bag. She posted a recipe of chicken rolled in SunChips and since SunChips are my favorite type of chip I just had to try.

I used French onion SunChips but feel free to use your favorite chip or even ritz crackers! For Chrissy Teigan's cheesy sunchip chicken, you will need 2 boneless skinless chicken breasts (I picked up thin cut), 2 slices thick-cut bacon cooked and crumbled, 1 bag French onion flavored SunChips, 3 tablespoons Parmigano Reggiano, 2 cups flour, 1 tablespoon garlic powder, 3 eggs, 4 slices mozzarella cheese, 2 tablespoons chopped sun-dried tomatoes, 2 scallions chopped.

Begin by preheating your oven to 400 and spray a small baking sheet with cooking spray or lay down with parchment paper. Using a ziplock bag or between two sheets of plastic wrap, pound your chicken to 1/2 inch thickness. You can pound them out using a meat tenderizer or my favorite, a wine bottle. You do not want them so thin there are holes in the chicken so be careful.

Next, crush the SunChips in another Ziplock bag until they are the size of grains of rice and put them in a bowl with your part cheese. Combine flour with your garlic powder and some salt in a bowl and set aside. Next whisk eggs in a third bowl and set aside. Arrange 2 slices of mozzarella on top of each pounded chicken breast. You could use smoked mozzarella to add more flavor!

Crumble bacon and sprinkle with sun-dried tomatoes and scallions evenly on top of the cheese, leaving a 1/2 inch border of chicken around the edges. Roll each breast into a log and seal with 3 toothpick skewers.

Dip each rolled breast into flour, then egg, then SunChips mixture, pressing firmly on all sides. Arrange the chicken on a sheet and cook 30 minutes at 400 degrees until the chicken is cooked through. Remove from the oven and slice crosswise, and serve!

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.