Thursday, January 12, 2012

Crispy Cheddar Chicken

Yet another recipe I found on Pinterest. I actually changed the sauce because I didn't want to use cream of chicken soup, and it turned out really well. I had a hard time getting the crumbs to stick, so make sure you press the cracker crumbs on when dipping them. I'm wondering if using an egg in the dipping process will help that. I'll try it out next time.

Crispy Cheddar Chicken
inspired from Jamie Cooks It Up

2 large chicken breasts
1 sleeves Ritz crackers
1/8 teaspoon salt
fresh ground pepper
1/4 cup milk
1 1/2 cups cheddar cheese, grated
1/2 teaspoon dried parsley

3 tablespoons butter
3 tablespoons white flour
1/2 cup chicken stock or broth
1/2 cup milk
Salt and pepper
2 T sour cream

Preheat oven to 400 degrees F. Spray a 9x13 pan with cooking spray and set aside.

Cut each chicken breast into 3 large chunks. Grind up the Ritz crackers in a small food processor or crush them in the package.

Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture to combine.

Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. Make sure you press the crumbs on or they will fall off.

Place chicken pieces in prepared baking dish.

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.

To make the sauce, melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick. Add the chicken stock and whisk until smooth, then add the milk. Bring to a simmer and cook, stirring, until thickened. Add salt and pepper to taste. Add in sour cream with a whisk. Stir it over medium heat until the sauce is heated through. 

Serve sauce over the chicken.


Siggy said...

Looks yummy! Did you put the panko breadcrumbs in with the crackers? How much did you use?
I am trying to get away from cream-of-whatever soups as well ;)

Victoria said...

I made this last month I think and couldn't hardly get anything to stick, I used cracker crumbs. It did taste good though. I didn't make any sauce.

Tina Butler said...

Using buttermilk instead of regular milk would make the bread crumbs stick better. I have had this on my to make list for awhile now. I need to get moving.

Rita said...

This sounds really great; saving this for a special treat! thank you.

Lorraine Ferguson said...

To get you r crumbs to stick first dip in flour, shake off excess, then egg, then bread crumbs. Works like a charm.

Unknown said...

I love ritz crackers as a breading

amber@This Mommy Cooks said...

Siggy- I'm a dork, I didn't use panko. I accidentally typed it. I of course made it a couple of weeks ago and just recently made the post, so I forgot I used Ritz crackers. I bet it would be good with panko crumbs too though!! Really crunchy!

Thanks for the comments, I thought that next time I'd use an egg too. I was surprised it didn't have one.


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