Ritz crackers on chicken sounds weird right?? It's so good though! This is another one from pinterest. The original poster's recipe is here. I did alter it a little bit, to save cost on an extra ingredients and I cut it in half because I only cook for 2.
Ingredients:
- 4 large chicken breasts
- 2 sleeves Ritz crackers (I've heard Cheez-Its are good too!)
- 1/4 t salt
- 1/8 t pepper
- 1/2c milk (I switched to using 1 egg since writing this. It helps the crumbs and cheese stick better)
- 3 C cheddar cheese, grated
- 1 t dried parsley (I used a mix of several country herbs in my gravy)
- 1 10oz Can of cream of chicken soup
- 2 tablespoons of sour cream (this is the ingredient I cut out and the gravy still tasted great.)
- 2 tablespoons of butter
Instructions: (pre-heat oven to 400 degrees)
1. Grind your crackers into crumbs. This will be your breading on the chicken. I used my magic bullet to do this step. Mix the crumbs with your salt and pepper.
2. Put your milk (or beaten egg), cheese, and crumbs each in a separate pan or bowl and line them up in that order.
3. Dip your chicken breast first into the milk (or egg), then into the cheese (use your fingers to press the cheese onto the chicken), then dip into the crumbs (some of your cheese will fall off...that is okay).
4. Put your crumb/cheese covered chicken breasts in a greased pan. I added some crumb/cheese mixture onto bare spots once they were in the pan.
5. Cover your pan with foil and cook at 400 degrees for about 35 minutes.
6. After 35 minutes, remove the foil and cook uncovered for an additional 10 minutes. This step will make your chicken crunchy and browned on the edges.
Sauce:
1. Combine the soup, sour cream (or leave this out like I did), and your butter.
2. Whisk them together and cook on medium until it is creamy and heated through.
3. Spoon the gravy over your cooked chicken and serve.
Enjoy!
I made this for my husband and I and the cooking time was waaaaay off. Next time I will cook it for 65 minutes covered and 10 minutes uncovered. Good recipe though, it was tasty!
ReplyDeleteWow, that is a long cook time! All ovens are different though. I use a small toaster oven for most of my cooking. I got the cook times from the original recipe poster on pinterest and it worked well in my oven. Glad you enjoyed it, once it finished cooking.
DeleteTo Anonymous... did you use boneless chicken breast? If it was bone-in that would make the cook time longer.
DeleteSounds good. I think I'll try this tonight. It's boneless breasts right?
ReplyDeleteSorry I didn't see this comment earlier! Yes, I used boneless chicken breasts. =)
DeleteHi I made the recipe just as written and my husband and I loved it.
ReplyDeleteI'm glad you enjoyed it Amy! It is a good man-pleasing recipe. =)
DeleteTrying this recipe tonight, sounds great!
ReplyDeleteI'm also a new follower, hope you follow back!! :)
Thank you so much Crystal! Followers make me smile. I have followed you back. Hope you enjoyed the recipe.
Delete65 minutes at 400 degrees you will have chicken jerky lol
ReplyDeleteGreat Blog. Thank you for sharing your delicious food with the world.
ReplyDeleteWhat a unique recipe. I look forward to trying it.
Sincerely,
Jeff
Thank you for visiting my blog Jeff!
DeleteDid you add a whole can of water to the soup? It seemed rather thin, so I'm thinking I might cut back on the water next time. The chicken was yummy!
ReplyDeleteI think I cut back on the water. I don't think I used a whole can of water with it. I then froze the leftovers for when I make it again.
DeleteI don't see anything about water in the recipes . And the sour cream would've given it a tangy creamer sauce and thicken it a bit.
DeleteI made this tonight for dinner, it was delicious, I added a bit of garlic powder, salt and pepper to the crumb mixture, I also used an egg in my milk to get the crumbs and cheese to stick a bit better. The soup gravy was a bit thin, I'd use less water next time, but truly I could do without it altogether, the chicken was so moist and flavorful. I shared on my facebook page and Pinterest, thanks again.
ReplyDeleteI'm glad you enjoyed! I did consider switching the milk for eggs too. I believe I cut back on the water for the sauce too. I didn't write the original recipe. I think I may edit it to reflect some of these changes. Thanks!
DeleteDo you think there is any way to make the sauce without the cream of chicken soup? I despise cream of ANY soup in a recipe and almost never will make a recipe when that ingredient is included. However, the chicken looks really good, and I'd like to give this a fair shot lol.
ReplyDeleteMaybe some chicken gravy? The recipe is still tasty without the sauce though!
DeleteThis is one of my favorite recipes! The recipe I have, though, calls for cutting the chicken breasts in thirds (I cut them in half), and NO diluting the soup! It's more of a gravy that way. And, don't leave out the sour cream!
ReplyDeleteTrying this tonight. Sounds yummy
ReplyDeleteI made this tonight it was good the only problem i had was the aluminum foil part i found that it cooks better without it. I ended up having to put more cheese and ritz on it.
ReplyDeleteMy chicken is baking as I write! We can't wait to try it. Instead of parsley, I used a little Italian seasoning. We will see...
ReplyDeleteThank you for pinning the recipe for all to enjoy!
Cooking is all about experimenting! Enjoy!
DeleteOMG this is divine that crust was outstanding and the chicken was so moist thanks for the recipe.
ReplyDeleteCurrently have the chicken in the oven...can't wait to try! I'm making the soup into a sauce instead of a gravy. I added a few different spices to the sauce and some crushed garlic. :)
ReplyDeleteI have used cheez it crackers instead of Ritz...yummy!
ReplyDeleteThat is a good idea too!
DeleteMade this tonight, was a big hit! Thank you. :)
ReplyDeleteOh my goodness!!! I made this dish a few days ago, and MY GOD it was gooooood!!! That sauce is absolutely scrumptious! Thank you for sharing this delicious recipe!! It will definitely be a repeat!
ReplyDeleteJust made this for dinner this evening! It was very good and moist! I will definitely make it again!
ReplyDeleteThank you for the recipe. I made it and linked it back to you.
ReplyDeletehttp://bestoflongislandandcentralflorida.blogspot.com/2013/09/ritz-cracker-crunchy-cheezy-chicken.html
So when do you add the parsley??
ReplyDeleteShared with my readers and pointed them here for directions. Thanks for the recipe! http://collectorofrecipes.com/?p=1155
ReplyDelete