Mar 14, 2012

{wednesday weekly meal} Crispy Cheddar Chicken

Can you tell how much we love chicken?

So this recipe is very similar to our Asiago Crusted Chicken and our Chicken Schnitzel. Each one of these recipes are breaded with something different.

The Chicken Schnitzel uses Panko Bread Crumbs
The Asiago Crusted Chicken uses Italian Bread Crumbs
This recipe uses Ritz Crackers
{This recipe is great for those who can't have yeast}

I loved this recipe and it's another easy one that I'm excited to add to our collection of favorites!!

4 large Chicken Breasts
2 sleeves Ritz Crackers
1/4 tsp Salt
1/8 tsp Pepper
1/2 cup Milk
3 cup Cheddar Cheese, grated
1 tsp dried Parsley
*We halved it*

1 10 oz can Cream of Chicken Soup
2 tbsp Sour Cream
2 tbsp Butter

Preheat the oven to 400*

Spray 9x13 pan with cooking spray

Cut each chicken breast length-wise so that it cooks faster

Grind up Ritz crackers (I used a gallon bag and meat tenderizer) with salt and pepper

Pour milk, cheese and cracker crumbs in 3 separate small pans

Dip each piece of chicken into the milk, cheese and crackers

Press the cheese into the chicken as best as you can, some will fall off into the crackers, it's ok

Press the chicken with the cheese into the crackers as best as you can

Sprinkle some more crumbs and cheese on top of chicken

Top with parsley

Cover pan with foil and bake for 35 minutes

Remove the foil and bake for additional 10 minutes or until edges of chicken are golden brown

While the chicken is baking... Start the sauce

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk

Stir over medium high heat until the sauce is nice and hot

Serve over chicken


1 comment:

  1. I totally made this tonight... You guys are the best! I think i heard you're expecting, so CONGRATS. I really loved going to your home and enjoying your food! Miss you guys