This one is a winner already and I’ve only made it twice so far! I will post the original recipe and then follow-up with my changes and add-ons
Crispy Cheddar Chicken
4 large Chicken breasts, boneless and skinless
2 sleeves Ritz crackers
1/4 tsp. salt
1/8 tsp. pepper
1/2 Cup milk
3 cup cheddar cheese, grated
1 tsp. dried parsley
1 (14 oz) can cream of chicken soup
2 Tbsp. sour cream
2 Tbsp. butter
1. Cut each chicken breast into 2 or 3 large chunks
2. In small food processor grind up Ritz crackers.
3. Pour the milk, cheese, and cracker crumbs into 3 separate small pans. Toss the 1/4 tsp. salt and 1/8 tsp.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 9×13 pan with cooking spray and lay the chicken inside the pan in a single layer, and sprinkle the dried parsley over the chicken.
7. Cover the pan with foil and bake at 400* for 35 minutes. Remove the foil and bake another 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. In a small saucepan, combine soup, butter, and sour cream until blended well and heated through. Serve over chicken.
TIME: 15 minutes prep + 45 minutes baking
YIELD: 5-7 Servings
WHAT I DID:
The first time I prepared this dish I followed the directions to a T (I know, shocking) and it turned out really well. The whole family enjoyed it and ate every bite. I was surprised that a sauce made from sour cream, cream of chicken soup, and butter could taste so good. I chose to ignore the fat content. This time I changed things up just slightly because I wanted to see if I could improve it- and I have to say, why yes, yes I did
1. First off, I realized that 2 sleeves of Ritz crackers was too much and wasteful so this time I easily got by with only 1 sleeve.
2. I used what shredded cheddar I had but I also used a mexican parmesan (It’s similar to feta in texture but way more crumbly and fine – like a wet italian parmesan) Any cheese of strong flavor would do the trick here.
3. Instead of regular milk I used buttermilk. I love the way it coats and breading always seem to stick better when I use it. (BTW did you know that meat gets super tender and fall-off-the-bone fabulous when marinated in buttermilk? Marinate a pork chop (I know, can’t believe I’m advocating pork…) for 3 days and then pan saute it in butter and cream and watch it fall off the bone. Wow! Works for chicken, too, of course.)
4. In the sauce I added 1/8 cup of the mexican parmesan.
4. Parsley goes into the cheese sauce as well. Very yummy.
So, that’s it. I served this with a brown and wild rice mixture, roasted brussles sprouts for me and the hubby, and green beans for the boys. It’s a can’t miss meal that you’re whole family will enjoy!