Wednesday, August 22, 2012

Crispy Cheddar Chicken

School is Officially ON!!!

Yay! The kids are back in school, which means quiet-tude on my lunch hour, a sleepy dog awaiting me to walk her when I get home for lunch and the remote to myself. 

On the downside, they are ravenous when they walk in the door. So on my lunch I went grocery shopping to fill all the emptiness in their bellies that they'll be wailing about. 

I don't know of 2 other people that can open the doors on a fully stocked frig and declare "there's nothing to eat"!

One of the staples in our home during Fall and Winter is chicken of some sort, they're favorite being something crunchy of course (even tho they are 13 & 16). 

So I am posting the following recipe from Jamie Cooks It Up blog, because it looks delish and I know my family would devour it and want it on a weekly rotation, preferably with garlic mashed potatoes.

It looks really easy, and I'm sure many different boneless cuts of poultry can be used (we do like B/S thighs). And no that doesn't stand for what you think......

boneless/skinless, knucklehead.

Anyhoo, here's the receipt---

Let me know what you think!

Crispy Cheddar Chicken
Time: 15 minute prep + 45 minutes baking

Yield: 7 servings
Recipe from adapted from What's Cookin' Chicago via Pinterest

4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk(with one beaten egg in it) or even better just coat the meat with Mayonnaise!
3 C cheddar cheese, grated
1 t dried parsley

1   14 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks. 
2. In a small food processor grind up the ritz crackers. 
3. 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.
4. Dip each piece of chicken into the milk/egg mixture or coat with mayo, then the cheese and finally the cracker crumbs. 
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 
6. Sprinkle the dried parsley over the chicken. 
7. 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. 
8. 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.