Friday, April 12, 2019
Crispy Cheddar Chicken
Crispy Cheddar Chicken
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
Sauce:
1 14 ounce 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, 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.
Dip each piece of chicken into the milk
then the cheese and finally the cracker crumbs.
Spray a 9x13 pan with cooking spray
and lay the chicken inside the pan.
Sprinkle the dried parsley over the chicken.
Cover the pan with tin foil
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.
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.
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