Cheddar Baked Chicken Food

CHEDDAR CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
• Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
• Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.

CHEDDAR BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
• In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
• Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

EASY CHEDDAR-CHICKEN BAKE

Steps:

• Heat oven to 350°F.
• Melt butter in small skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Spoon into large bowl. Add remaining ingredients; mix well.
• Spoon into casserole sprayed with cooking spray.
• Bake 20 to 25 min. or until heated through.

CHEDDAR BAKED CHICKEN RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Melt 1/4 cup butter and pour melted butter in an even layer in a 9 x 13 inch baking pan.
• In a small mixing bowl, combine flour, salt, pepper, and garlic powder; set aside.
• In another bowl, whisk together eggs and milk; set aside.
• In a third bowl, combine cheddar cheese, bread crumbs and crushed Corn Flakes; set aside.
• Dip each chicken breast in the flour mixture, then the egg mixture and finish by coating it in the Corn Flake mixture.
• Place coated chicken breasts in prepared pan and use the remaining butter to put a pat of butter on top of each piece of chicken.
• Bake for 35 minutes, or until chicken is cooked through.

CHEAP CHEDDAR CHICKEN BAKE

Steps:

• Season chicken breasts with salt & pepper and place in 9 x 13 baking pan.
• Sprinkle dry brown and wild rice around and between chicken breasts.
• Arrange broccoli florets around the chicken.
• Mix soup, boiled water, sherry, garlic and nutmeg in bowl, stirring until blended.
• Pour soup mixture over chicken and broccoli, making sure to cover all the rice in the liquid.
• Cover baking dish with foil and bake at 350 degrees for 45 minutes.
• Take baking dish out, remove cover, and place cheese on top.
• Put back in oven and cook for 15 minutes longer, or until the cheese is completely melted.

CHEDDAR BACON CHICKEN

Steps:

• Dip both sides of chicken in teriyaki sauce; place on a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 13-18 minutes or until a thermometer reads 170°. , Spread barbecue sauce over chicken; top with bacon and cheese. Return to the oven and bake for 3-5 minutes or until cheese is melted.

RITZY CHEDDAR CHICKEN BREASTS

Steps:

• Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
• In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
• In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
• Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

CHEDDAR OVEN FRIED CHICKEN RECIPE BY TASTY

Steps:

• Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
• In a separate bowl, beat eggs until smooth.
• Roll each chicken piece into flour and then coat into eggs.
• Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
• Arrange chicken pieces on a parchment-lined baking sheet.
• Preheat oven to 425°F (220°C).
• In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
• Arrange vegetables on parchment-lined baking sheet.
• Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
• Top chicken with parsley and serve.
• Enjoy!

BAKED CHEDDAR-DIJON CHICKEN TENDERS

Steps:

• Position a rack in the lower third of the oven and preheat to 475 degrees F. Line a baking sheet with foil and brush it with the olive oil.
• Pulse the cheddar crackers in a food processor until finely ground. Alternatively, place the crackers in a resealable plastic bag and crush them with a rolling pin. Transfer the cracker crumbs to a wide, shallow bowl then stir in the paprika.
• In another wide, shallow bowl, whisk together the eggs with the mustard. Place the flour in a third wide, shallow bowl.
• Coat each chicken tender in the flour, shaking off any excess, then dip it in the eggs. Press it in the cracker crumbs until evenly coated then transfer to the prepared baking sheet, arranging all of the chicken tenders in a single layer about 2 inches apart.
• Bake, flipping them once, until golden brown, about 15 minutes total. Serve with ranch dressing, ketchup or honey mustard, for dipping.

BAKED CHICKEN AND CHEDDAR SLIDERS

Steps:

• Cut block of rolls horizontally in half. (Do not separate rolls.)
• Place bottom halves of rolls in 13x9-inch pan sprayed with cooking spray; top with chicken, cheese and spinach.
• Spread 1/4 cup dressing onto cut sides of top halves of rolls; place, dressing sides down, on sliders.
• Mix remaining dressing with remaining ingredients until blended; brush over sliders.
• Refrigerate 20 min.
• Heat oven to 350ºF. Bake sliders 20 min. or until cheese is melted and sliders are heated through.

CRISPY CHEDDAR CHICKEN

Steps:

• Cut each chicken breast into 3 large chunks.
• In a small food processor grind up the ritz crackers.
• 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.
• 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.
• 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.