Cheddar Chicken Food

GARLIC CHEDDAR CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
• Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

CHEDDAR CHICKEN SOUP

Steps:

• Spray large saucepan with cooking spray. Add chicken; cook and stir on medium-high heat 5 minutes or until done. Stir in flour; cook and stir 1 min.
• Add broth, milk and vegetables; stir. Reduce heat to medium. Bring just to boil, stirring frequently. Remove from heat.
• Stir in cheese until completely melted.

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.

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-CHICKEN CRUNCH SALAD

Steps:

• Mix dressings in large bowl. Add all remaining ingredients except cheese and bacon; mix lightly.
• Refrigerate 1 hour.
• Top with cheese and bacon just before serving.

CHEDDAR CHICKEN

Steps:

• 1. Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic salt, and pepper. Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown, 25 to 30 minutes.

SALSA CHEDDAR CHICKEN

Steps:

• HEAT dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned. Remove from skillet; cover to keep warm.
• ADD peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; simmer, covered, on medium-low heat 10 min. or until chicken is done (165 F).
• TOP with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.

BROCCOLI CHEDDAR CHICKEN BURGERS

Steps:

• Cook the broccoli until it is soft but not mushy. Follow the tips listed above.
• Add the cooked broccoli florets to the food processor.
• Buzz the broccoli florets until all large pieces are well chopped. Set aside.
• In a large mixing bowl, combine all of the ingredients. Ground chicken, olive oil, salt, pepper, garlic powder, onion powder, chopped broccoli, parmesan cheese, and shredded cheddar cheese.
• Mix everything together using your hands.
• Once well combined, form your chicken burger patties.
• Cook the patties in a non-stick skillet that has been sprayed with olive oil cooking spray. Or, you can grill your burgers. If grilling, please follow the tips listed above.
• Enjoy your burger on a bun or wrapped in lettuce. Top with cheese, tomato, mayo or any toppings you enjoy!

BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
• Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
• Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, cream cheese, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
• Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket horizontally into each chicken breast without cutting all the way through to the other side.
• Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
• Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
• Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 2 to 3 minutes.
• Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165 degrees F, 10 to 15 minutes.
• Remove the chicken breasts from the oven and serve.

CHEDDAR CHICKEN BURGERS

Steps:

• Combine all ingredients (except oil) in a bowl and mix until combined. Don't overmix.
• Form 4 patties, each about 1-inch thick. Try to ensure the cheddar chunks are evenly distributed. (Note: The mixture will be wet, but it holds together. It helps to wet your hands before forming the patties.)
• Heat oil in a large skillet over medium-high heat.
• Add burgers to the hot skillet and cook for 5 minutes. Flip over and cook another 5 minutes, until cooked through. (If your stove is getting too hot, just reduce the heat slightly when you flip the burgers. Also, add your extra sliced cheddar now if you want to have cheddar on top of these burgers too.)
• Remove patties to a plate and let rest for 5 minutes before serving.
• Serve in a bun with desired burger toppings.

CHEDDAR CHICKEN CHOWDER

Steps:

• Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
• Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
• Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.

BROCCOLI CHEDDAR CHICKEN

Steps:

• Preheat oven to 350°F. Spray a 9X13 inch casserole dish with non-stick cooking spray and set aside.
• Place the chicken in the prepared pan, and season the chicken with salt and pepper.
• In a mixing bowl, add the milk, cheddar cheese soup, paprika, and shredded cheddar cheese.
• Pour half of the cheese mixture over the chicken.
• Next, top with the defrosted broccoli florets.
• Pour the remaining cheese mixture over the broccoli.
• In a small bowl, mix together the crushed crackers and melted butter. Sprinkle over the top of all the ingredients.
• Bake in preheated oven for 45-50 minutes, or until chicken is cooked through and sauce is bubbly.