Monday, May 7, 2012

Crispy Cheddar Chicken



If I'm not careful, Miss Jamie over at Jamie Cooks It Up is gonna think I'm straight up ripping her off! This is the 4th recipe of hers I've posted in about 3 weeks. I can't help it though...she posts such yummy recipes! I made two of them this past week alone!

I'm not a huge chicken fan, so I'm always excited when I find chicken recipes that appeal to me. Honestly, for this particular recipe, it was the sauce. I LOVE sauce (or 'dip-it' as my son calls all dips and sauces). The chicken was good, but pretty basic...chicken breaded in cheese and Ritz crackers...a very popular and easy recipe.

It was the addition of the sauce that really made me love this. The recipe for it is just as simple as the chicken...mix together some cream of chicken soup, sour cream and butter...but boy does it add a lot of flavor!

Ok well, I'm off to tackle cleaning the garage and to wait for the call/text from my best friend in all the world that she had her baby girl (she's up in CT, which is why I'm not there with her...only 4 more months!!). Little Miss Brooklyn (my future daughter-in-law). Can't wait to meet her!

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'Crispy Cheddar Chicken'
Source: Adapted from Jamie Cooks It Up

Ingredients

Chicken
4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
3 cups cheddar cheese, shredded
1 teaspoon dried parsley

Sauce

1 can cream of chicken soup (10 oz)
2 tablespoon sour cream
2 tablespoon butter

Directions

1. Heat oven to 400. Cut each chicken breast into 3 large chunks.

2. In a food processor grind the crackers. Using three separate shallow dishes, pour the milk in one, the cheese in the second, and the cracker crumbs in the third. Mix the salt and pepper into the cracker crumbs.

3. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.

4. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan in a single layer. Sprinkle with dried parsley.

5. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

6. Meanwhile, combine the cream of chicken soup, sour cream and butter in small saucepan with a whisk. Stir over medium high heat until heated through. Serve over the chicken.





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