Crispy Cheddar Chicken

Crispy Cheddar Chicken

Time: 15 minute prep + 35 minutes baking

Yield: 7 servings

Recipe from adapted from Jamie cookes it up via What's Cookin' Chicago via Pinterest

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers, I used seasoned bread crumbs since that's what I had.

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1   10 ounce can cream of chicken soup

2 T sour cream

2 T butter

black pepper to taste.

1. Cut each chicken breast into 3 large chunks
2. Grind up ritz crackers in food processor or just go walk to the panty and get some bread crumbs.
3. Pour milk, chees and cracker/bread crumbs into 3 separate pans.   Season the bread crumbs with salt and pepper.
4. Line a pan with tin foil or spray with oil.
5. Dip Chicken into milk, then cheese.  You will have to press the cheese into the chicken with your fingers and some will fall off when you dip the chicken into the crumbs. 
6. Then place in preped pan.
7. By the time you dip all the chicken into the crumbs, it will be full of cheese....Feel free to put that anywhere you think the chicken could use it!
8. Sprinkle parsley over pan of chicken.
9. Cover and back at 400 for 35 min.  Remove cover and bake 10 more minutes.
10. In pan, combine soup, sour cream and butter.   Whisk over med high heat till hot.
11. Serve over chicken!

Comments on original recipe suggested 

I used the Roasted Vegetable Ritz crackers (YUM!), Monterey Jack with a bit of parmesan, and buttermilk to dip them into. I omitted the salt and pepper because the flavored crackers added tons of flavor. Instead of the creamy soup 'gravy' I opted for some JARRED (gasp! lol) garlic alfredo sauce and boiled up some Ziti pasta and slathered it over the chicken and the pasta. YUM YUM! Thanks for a great and EASY idea! 

Use parm cheese, mix egg with milk, pound chicken to even size thickness...