Crispy Ritzy Cheddar Chicken
This one turns out perfect. It’s one of those recipes that just don’t go wrong. Chicken, cheddar and crackers, what could possibly go wrong with such a superb combination? If you have fussy kids at home (or as in my case, a Grumpy Tomcat), trust me, you will see all the fuss vanish in a jiffy when you set this down in front of them. Enjoy!!
4 large chicken breasts
2 sleeves Ritz crackers (for places where imported crackers aren’t available feel free to use Monaco or any other crackers)
¼ teaspoon salt
¼ teaspoon pepper
½ cup full fat milk
3 cups cheddar cheese or smoked cheddar cheese, grated
1 teaspoon dried parsley
1 can (approx 10 ounce) cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter
- Crush the crackers. Keep aside.
- Cut each chicken breast into two large pieces.
- Toss the salt and pepper into the cracker crumbs and combine to mix well.
- Dip each piece of chicken into the milk.
- Roll the breast pieces into the grated cheese. Press the cheese into the chicken with your fingers to make the chicken as cheesy as possible.
- Finally, coat the chicken on all sides with the crackers crumbs.
- Grease a pyrex bake dish with cooking spray or oil/butter and arrange the chicken in the baking dish.
- Sprinkle dried parsley over the chicken. Cover the pyrex dish with aluminum foil and bake at 400 deg F/200 deg C, for 35 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
Method for Sauce:
- Heat the cream of chicken soup, sour cream and butter in a saucepan.
- Using a whisk, stir it over medium low heat until the sauce is nice and hot. Serve over the chicken.
- When you make the sauce please stir it continuously and cook it over medium low heat so that it does not split.
- You can also make simple light version of white sauce or a tangy tomato based compote and spoon it over the chicken instead of the chicken soup-sour cream sauce. Go with whatever floats your boat.
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