Friday, February 17, 2012

Crispy Cheddar Chicken

This is a fun and super yummy twist on breaded chicken.  Not only is it super yummy, but it is the best kind of chicken out there!  Why, you ask?  Because all of the kids ate it and without a single complaint!  Doesn't get much better than that.  Unless, of course, someone else were to make it for me and even do the dishes.  Now that would be heaven. 

The chicken comes out nice and tender and the coating is so good.  The kids weren't the biggest fans of the sauce (For some reason, they don't like sauce on stuff or even their rice topped with anything.  How else are you supposed to eat stir fry?  Yeah, they're kinda weird like that.)  My sweet hubby really like the sauce, though.

For the chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
For the sauce:
1 (10 ounce) can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter
Cut each chicken breast into 3 pieces.  Crush the Ritz crackers and combine them with the salt and pepper.  Put milk, cheese, and cracker crumbs in 3 separate pans for dipping.  Dip each piece of chicken in the milk, then cheese (I pressed the cheese on.  It didn't want to just stick by it's self), and then cracker crumbs.  Place finished pieces into a greased 9x13 inch pan.  Sprinkle with dried parsley and cover and bake at 400 for 35 minutes.  Uncover and bake for an additional 10 minutes or until lightly browned and the chicken is cooked through.  To make the sauce, combine sauce ingredients in a small sauce pan.  Cook until heated through.  Serve over chicken.

Recipe from Jamie Cooks It Up!

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