Cheez It Chicken Stuffed With Cheese Food

CHEEZ-IT CHICKEN STUFFED WITH CHEESE

Steps:

• Preheat oven to 350°F.
• Using the bottom of a measuring cup, crush the Cheez-its so that they may be used as breading and mix with your breadcrumbs.
• Cut your cheese into stick shapes (big enough to be put inside your chicken). Trim all excess fat off chicken and with a slim, very sharp knife carve a tunnel inside of the thickest part of each chicken breasts, by inserting the knife and turning it inside of the chicken (if you poke through the outside it's O. K. just bake that side up).
• Stuff the cheese into the chicken.
• Dip your breasts into the beaten egg and roll them into the Cheez-it breading.
• Bake them for 10 minutes then put a dollop of butter on top of each breast.
• And bake for 15 more minutes or until chicken is cooked all the way through.

GIANT CHEESE-STUFFED CRACKER

Steps:

• Preheat the oven to 400 degrees F.
• Add the flour, sugar, baking powder, baking soda and 1/2 teaspoon salt to the bowl of a food processor and pulse until combined. Add 8 tablespoons of butter and oil and pulse until fine crumbs form. Add 1/2 cup cold water and pulse until the dough comes together.
• Dust a piece of parchment with flour. Turn the dough out onto the parchment and roll into an 1/8-inch-thick round. Use the top of a 9-inch fluted tart pan to stamp out a circle. Transfer the parchment and circle to a baking sheet. Dust another piece of parchment with flour, gather the dough scraps, roll and stamp out as before. Transfer the parchment and dough to another baking sheet.
• Melt the remaining 2 tablespoons butter in a small microwave-safe dish and microwave in 30 second intervals. Brush each piece of dough with butter. Use the flat end of a 12-inch skewer to poke holes all over each round. Sprinkle each with salt. Bake for 10 minutes and then brush the dough with egg white. Continue to bake until the crackers are crisp and the edges begin to turn golden brown, 5 to 10 minutes more. Let cool completely on the baking sheet, about 20 minutes.
• Meanwhile, add the Cheddar, cream cheese, Parmesan, paprika and cayenne to a medium saucepan. Cook over medium-low heat, stirring frequently, until the cheese is melted, smooth and orange, 5 to 7 minutes. Transfer the sauce to a bowl and let cool at room temperature, about 20 minutes.
• Place one cracker onto a serving platter. Spread the cheese sauce over top of the cracker (the cheese should be about 3/4-inch-thick). Top with the second cracker and smooth the edges of the cheese with your finger or an offset spatula. Refrigerate until chilled, about 1 hour. Slice and serve cold with carrot sticks and celery.

EASY CHEEZ-IT CHICKEN FINGERS

Steps:

• Preheat oven to 350 degrees.
• Take the milk, egg, a little salt and pepper and whisk together in a bowl, put aside.
• Crush the cheeze its in a ziploc bag, okay to have small chunks here and there, pour onto a plate.
• Take chicken and dip in milk mixture and then roll in cheeze its.
• Place on another plate and continue until all chicken is coated.
• I love to run each piece through x2 to get extra coating and use the whole mix.
• Place on baking sheet and bake 20-30 minutes depending on size.
• Cool and serve, very yummy with ranch dressing as a dip.

BROCCOLI CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
• Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
• Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
• Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
• Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
• Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.

CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375ºF.
• In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder.
• Set aside.
• Place one piece of cheese in center of each chicken breast.
• Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture.
• Dredge with flour.
• In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper.
• Dip each rolled breast in beaten egg, then in crumb mixture to coat.
• Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray.
• Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan.
• Bake for 30 to 35 minutes, or until golden brown.

CHICKEN CHEEZ-IT CASSEROLE

Steps:

• 1. Spray a 9x13 inch pan with non stick cooking spray.Pre heat oven to 375 degrees.
• 2. Cut the chicken breast into bite size pieces.
• 3. Brown in a pan until chicken is cooked. Add garlic powder and onion powder while browning. Set aside
• 4. Melt butter, take the crackers out of the box and open the bag, I smash mine up using a rolling pin while in the bag. (they do not have to be crumbs!) Place in a bowl and add melted butter. Mix around until crumbs are well coated. Set aside
• 5. In a bowl mix the soup, sour cream, chicken broth, and 1 cup of cheese. Set aside
• 6. Press half of the cracker mixture in the pan. Top with chicken. Pour the soup mixture over the chicken. Top with remaining cheese, then Cheez-Its.
• 7. Bake on 375 degrees until golden brown and bubbley. about 30 to 45 minutes.....enjoy!!
• 8. You can use onions or even add bell pepper. I did'nt because my kids did not like them...

OVEN BAKED CHEEZ-IT CHICKEN TENDERS

Steps:

• Preheat oven to 350°F.
• Line a cookie sheet with aluminum foil (or silpat if you have it).
• Place the Cheez-it's in a zip-lock baggie and give it to your kid to play catch, touch football, whatever. Smack the back a few times with a rolling pin... get the cheese-it's crushed, but don't worry if there are some larger pieces. Pour into a shallow bowl or plate.
• Crack the eggs into a bowl and add the water. Whisk together until combined well. (something else your child can do!).
• Dip the chicken in the egg mixture, then roll around in the crushed Cheez-it's (kids love this part!)
• Place on the cookie sheet, continue until all the chicken is coated.
• Lightly spray all coated chicken with the cooking spray.
• Bake at 350°F about 15 -20 minutes (start checking the smaller ones after 10 minutes. I always pull them out as they get cooked through so that the smallest isn't incinerated by the time the largest piece is done cooking).

BAKED CHEEZ-IT CHICKEN BREASTS

Steps:

• Preheat oven to 325 degrees and grease an oven safe dish that the chicken will fit inches.
• Rinse your chicken breasts and pat them dry with paper towel.Very important that you dry the chicken breasts before preparing them, if the chicken isn't dry the seasonings will not stick and neither will the sour cream mixture. Season on both sides with salt and pepper, to taste. In a shallow dish, combine the sour cream and buttermilk. Arrange the crushed Cheez-Its in a second shallow dish. Dip each chicken breast into the sour cream mixture, then into the Cheez-Its so that they adhere and form a crust. Place the chicken in your prepared baking dish, leaving about 1 inch between the breasts.
• Cover with foil and bake for 45 minutes. Then remove the foil and bake for an additional 15 minutes.