Crispy cheddar chicken




4 boneless, skinless chicken breasts trimmed of excess fat

3 cups ritz cracker crumbs or panko breadcrumbs about 2 sleeves Ritz crackers, or any similar

1/4 tsp salt

1/8 tsp pepper

1 cup Milk or Buttermilk

3 cup sharp cheddar cheese grated

1 tsp dried parsley

fresh parsley for garnish


1 14 oz cream of chicken soup

2 tbsp sour cream

2 tbsp butter


Cut each chicken breast into 3 large chunks or strips. Place chicken breast strips/chunks in a bowl of milk/buttermilk. Let it soak for 20 -30 min or overnight.

Place cheese and cracker crumbs/panko into 2 separate shallow dishes or small pans. Toss the salt and pepper into the cracker crumbs/panko and stir to combine.

Remove the each chicken from the milk and press thoroughly into the cheese and finally the cracker crumbs/panko.

Preheat oven to 375 F. Spray a 9x13 pan with cooking spray. Lay the chicken inside the pan and sprinkle with dried parsley. 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.

While the chicken is cooking, place sauce ingredients into a small pot and cook on medium high heat. Stir until well combined and serve over chicken along with fresh parsley. ENJOY!




* - You could prepare this chicken ahead of time, but don't bake it. Cover tightly with foil and freeze. Store pieces in an airtight freezer safe container

- When you are ready to bake it let it thaw completely and then bake at 400 degrees for 35 minutes.

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