Friday, April 13, 2012

Crispy Cheddar Chicken

What could be bad about taking chicken and coating it in crackers and cheese? Not much in our book!

Instead of grating the cheese, I shredded it, which was a mistake on my part. Grated cheese would have been spread throughout the coating better.

These were OK...not fantastic, but not horrible. The leftovers dissappeared pretty quickly, but I don't know if I would make them again. Breading the chicken seemed to take more time than I had that day, but it was still a yummy dinner.

Crispy Cheddar Chicken
recipe adapted from Jamie Cooks It Up

4 large chicken breasts
2 sleeves Ritz crackers, crushed in food processor
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Cut each chicken breast into 3 large chunks.  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 around to combine.
Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
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.

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