Tuesday, April 10, 2012

Crispy Cheddar Chicken

photo from jamiecooksitup.blogspot.com

This tasted even better than it looks.  It was a nice variation on a normal chicken meal.  I used tenderloins instead of breasts which worked much better for my needs...and the baking time!  This was the number one rated recipe last year!

Crispy Cheddar Chicken
From Jamiecooksitup.blogspot.com
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter

1. Cut each chicken breast into 3 large chunks. 
 2. In a small food processor grind up the ritz crackers. 
 3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
 4. Dip each piece of chicken into the milk...
then the cheese....
and finally the cracker crumbs. 
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 
6. Sprinkle the dried parsley over the chicken. 
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 



Leigh Ann Kervin said...

how do you get the cheese to stick to the chicken if you put it in straight from the milk mixture?

C'Maya said...

I used buttermilk on it and it stuck really well! This was SO good!

Unknown said...

I used milk and the cheese stuck with no problem,I also had my doubts but it worked perfectly and was deliciouse!

mamasgolfing said...

II couldn't get the cheese to stick to the chicken that was dipped in milk, but I found that the cheese stuck better after first dipping in milk, then the crumbs and lastly the cheese. This was absolutely the best recipe that I have tried from online recipes in a very long time. It was also pretty easy to make.

Jamal Mohamed said...

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