Wednesday, November 14, 2012

Crispy Cheddar Chicken

This one of those meals that you can easily throw together at a moments notice. The ingredients are about as basic as it gets, you are sure to have them in your kitchen. It is not a fancy meal, by any means, but it is a meal that everyone will enjoy, including the kids.

I love finding new ways to cook boneless and skinless chicken breasts. They are easy, tasty, and Ethan and I both like them. Some of our favorites have been Alice Springs Chicken, Buffalo Chicken Sandwiches, Sweet and Sour Chicken, Rosemary Lemon Skillet Chicken, literally the list could go on and on and on. Just take a look in the recipe index at the Chicken tag.

This chicken stayed super moist and the breading provided the perfect crunch. The cheddar cheese is mixed in with the breading that you will not notice just by looking at the chicken, it will be a surprise to the taste buds. We served this chicken with macaroni and cheese and steamed broccoli. It was delicious and once again, one of Ethan's favorites. He said it was his favorite chicken dish. He is so easy to please!
Source: Jamie Cooks it Up

4 Chicken Breasts
2 Sleeves of Ritz Crackers, crushed finely
1/4 teaspoon of Salt
1/8 teaspoon of Pepper
1/2 cup of Milk
3 cups of Cheddar Cheese, shredded
1 teaspoon of Dried Parsley

First, pre-heat your oven to 400 degrees.

Now, you are going to get your breading station set up. Get out three small bowls or pans to do your dredging in. Place the milk in one, the cheese in the next, and the cracker crumbs with the salt and pepper mixed together in the final one.

Next, dip the chicken in to the milk, followed by the cheese, and then the crackers crumbs. Try to really press down on the cheese to make it stick, by the end your cracker crumbs will be crackers and cheese.

After you have coated all of your chicken breasts, arrange them in a 9 inch x 13 inch pan that has been coated with cooking spray. Sprinkle the extra cracker crumbs and cheddar cheese on top of chicken and sprinkle with the dried parsley. Cover the pan with aluminum foil.

Bake for 35 minutes until the chicken is cooked thoroughly, remove the foil and bake for an additional 10 minutes to get a pretty crisp.


Happy Cooking,
The Barbee Housewife

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