Last night I tried out a new recipe for Crispy Cheddar Chicken (found here). The prep was a little time consuming, but the results were good! B asked that this one be put into the regular dinner rotation so that's always a good sign.
Start by cutting 3-4 large chicken breasts into 3 pieces each.
Grind up 2 sleeves of Ritz Crackers in your food processor, then add to the shredded cheddar cheese. The original recipe called for the cheese and crackers to be separated to coat the chicken, but I couldn't get the cheddar cheese to stick easily on its own.
Here's the assembly line. Dip your chicken into the milk, then coat in the cheddar/cracker mixture.
Ready for the oven! Bake at 400 degrees for 35 minutes covered with foil, then another 10 minutes uncovered.
Start the sauce once the chicken has 10 minutes left to go. Combine the butter, sour cream, and cream of chicken soup and heat through.
Here's a pic of B's plate. Serve the chicken with the sauce ladled on top. The ginormous side of mashed potatoes is optional. :)
Crispy Cheddar Chicken, adapted from Jamie Cooks it Up!
For the chicken:
3-4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C shredded cheddar cheese
For the sauce:
1 can cream of chicken soup
2 T sour cream
2 T butter
Cut each chicken breast into 3 large chunks.
In a small food processor, grind up the Ritz crackers.
Pour the milk and cheese/cracker mixture into 2 separate pans. Toss the salt and pepper into the cheese/cracker mixture and stir to combine.
Dip each piece of chicken into the milk, then the cheese/cracker mixture.
Spray a 9x13 pan with cooking spray and lay the chicken in the pan.
Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an add'l 10 minutes, until the edges of the chicken are golden and crispy.
In a medium sized saucepan combine the cream of chicken soup, sour cream, and butter with a whisk. Stir over medium high heat until it is hot. Serve over the chicken.
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