White Wash

Friday, July 20, 2012

Crispy Cheddar Chicken

So Adam and I tried a new recipe last night called Crispy Cheddar Chicken. It was delicious! Of course I found the recipe on pinterest :) but it was pinned from a blog called Jamie Cooks It Up! It's very easy ... I'll post the recipe. The only amendments we made were adding salt and pepper to the sauce. Oh, and we didn't use any parsley. I added a few notes to the recipe. They're inside the parentheses. 

*Note -- this recipe and these photos are taken from Jamie Cooks It Up! -- These are not my own.

Time: 15 minute prep + 35 minutes baking
Yield: 7 servings

For the chicken:
4 large chicken breasts
2 sleeves Ritz crackers (1 sleeve was enough)
1/4 t salt
1/8 t pepper (we didn't really measure how much salt and pepper we added)
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley (we didn't use any parsley)

For the sauce:
1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter (and we added salt and pepper)


Directions:
1. Cut each chicken breast into 3 large chunks. 


2. In a small food processor grind up the ritz crackers.  (I just crushed them up in a bag)
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. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it.


Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.


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. (This was actually the PERFECT amount of time for the chicken to cook. It was literally ... well, perfect.)
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. 

Enjoy!





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