Monday, November 21, 2011

Crispy Cheddar Chicken

For dinner tonight, I tried out a new recipe from Pinterest.  I made Crispy Cheddar Chicken.  Basically it is chicken breast cut into pieces, dipped in milk, cheese, crushed ritz crackers, then baked.  Over the top, once complete, you pour a mixture of cream of chicken soup, sour cream, and butter.  

The chicken breasts I bought were huge.  Cutting them into three chunks like the recipe called for didn't really work for me.  I had more pieces of chicken, which was fine because the ingredients (milk, cheese, crackers) were more than enough.

I don't have a food processor, so I resorted to just crushing the ritz crackers in the sleeves themselves and that worked fine.  Here is a picture of what the chicken looked like, before baking.



The recipe says to cover the pan with foil and bake for 35 minutes, then to remove the foil and bake for another 10.  I don't know if it was because my chicken breasts were so thick, but it took a lot longer for this to bake than 45 minutes.  It was closer to 75 minutes for me.  I ended up leaving the foil off, and raising the heat 50 degrees for the additional 30 minutes.  This did the trick.  Here is what it looked like after baking.


All in all, the chicken was very good.  My 5 year old will only eat chicken nuggets or spaghettios (which drives me nuts) so I couldn't get her to try it, but my 9 year old loved it.  My husband liked it, and said he would eat it again.  It will be a great recipe to add to the collection to make again some time.  Here is a picture below with the sauce poured over the top. 


Here is the recipe from Pinterest, which was pinned from www.jamiecooksitup.blogspot.com 


Crispy Cheddar Chicken



Time: 15 minute prep + 45 minutes baking

Yield: 7 servings

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1   14 ounce can cream of chicken soup
2 T sour cream
2 T butter
 
1. Cut each chicken breast into 3 large chunks. 
2. In a small food processor grind up the ritz crackers. 
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 and finally the cracker crumbs. 
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. 
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!



If you try it, let us know!!!

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