Sunday, December 1, 2013

Pinterest Review: Crispy Cheddar Chicken

I had a bad experience with some frozen chicken.  I made some baked chicken, but it was so hard to cut and chew that I just didn't.  It was bad.

But then, I bought some No Name Chicken.  It's frozen individually, and I used to buy it a lot when I was single because, you know, just one chicken boob.

So I used No Name Chicken to make

Crispy Cheddar Chicken

4 large chicken breasts 
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
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, then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.
Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
5. Spray a 9×13 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. 

Of course, I didn't fully follow the recipe.  I used whatever crackers I had on hand, cut the chicken into strips, put the parsley in the crackers.

Verdict:  So yummy!  I love cheese anyway, so this yummy melty cheese on my chicken was very welcome.

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