Crispy Cheddar Chicken
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- lg boneless skinless chicken breasts
- sleeve ritz crackers, crushed
- salt and pepper
- 1/2 c
- 3 c
- shredded cheddar cheese
- dried parsley
- 1 can(s)
- cream of chicken soup (optional)
- 2 Tbsp
- sour cream (optional)
- 2 Tbsp
- butter (optional)
1preheat oven to 400 cut chicken breasts into 3 pieces.
2Crush crackers into a shallow bowl, add salt and pepper. pour milk into a bowl and add 1/2 tsp of parsley. Pour cheese into a shallow bowl. (I whisk one egg into my milk to help make it a little thicker)
3Dip chicken into milk then cheese then press the cheese into the chicken then press the chicken into the crackers.
4Place in baking pan, sprinkle remaining parsley over chicken and cover with foil. Bake at 400 for 35 mins. Remove foil and bake for an additional 10-15 minutes.
5OPTIONAL. Sauce: Combine cream of chicken soup, sour cream and butter into a sauce pan. whisk on med-high until mixture becomes hot. Pour over chicken or use as a dipping sauce