Cheesy Cracker Chicken Food
CRISPY CHEDDAR CHICKEN
You just might throw away your skillet when you taste this crispy cheddar chicken! The chicken is crispy and blends wonderfully with the cheese.
Provided by Luann Crownover
Categories Chicken
Time 1h
Number Of Ingredients 11
Steps:
- 1. Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. 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 and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
- 2. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
- 3. In 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.
RITZY CHEDDAR CHICKEN BREASTS
They're as good as they sound: cheesy chicken cutlets coated with buttery Ritz crackers. Skipping the usual flour-egg-bread crumb dredge, this recipe relies instead on a flavorful base layer of tangy sour cream, which has lactic acid that tenderizes boneless, skinless chicken breasts beautifully. When it comes to breaded white meat, thin cutlets are ideal, which you can buy from the store or achieve by slicing thick breasts in half horizontally (no pounding necessary). They cook more evenly this way, staying tender throughout as they're quickly baked in a hot oven. Serve with something fresh - a big green salad, perhaps - to balance the wonderful richness of this nostalgic number.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
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- Preheat the oven to 400 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
- Pour the Ritz cracker crumbs, milk, and cheddar into three separate shallow dishes. Add salt and pepper to milk and stir to combine. Set aside
- Cut chicken into three equal pieces. Dip each piece into milk, then cheddar, then finish in the cracker crumbs. Place dipped pieces in the prepared baking dish. Finish with remaining chicken. Sprinkle with dried parsley.
- Cover baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove foil and bake an additional 10 minutes or until chicken pieces are cooked through and edges are brown and crispy.
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