Crispy Cheddar Chicken
4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
3 cup cheddar cheese, grated
1 teaspoon dried parsley
1 (10 ounce) can cream of chicken soup
2 tablespoon sour cream
2 tablespoon 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 teaspoon salt and 1/8 teaspoon pepper into the cracker
crumbs and stir the mixture around to combine.
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.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken.
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.
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!