Wednesday, December 28, 2011

Crispy Cheddar Chicken

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Pinterest has quickly become one of my favorite sites. If you aren't familiar with it, it's a website that you need to stay away from. Far away from. It's addictiveness is far more powerful than anything I've ever experienced before. If you want to remain an active social life, continue to be productive at work or successfully run your household, this is not the site for you. Trust me.

But if you're looking for awesome new recipes, creative fashion ideas, fun and easy tips for DIY projects and home decorations, travel advice, and a plethora of ideas that will make your life that much simpler, you should visit it. As long as you're not scared of the whole addictiveness thing.

Pinterest is where I found this of many, many things I have on my to-do list. The chicken had great flavor and the sauce was so simple, yet added so much to the dish. I'll definitely be making this again as long as I can stay away from Pinterest long enough to make it. Enjoy!

Printable Recipe


  • 6 thin-sliced boneless, skinless chicken breasts (about 1.5 lbs.)
  • 1 sleeve Ritz crackers
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 cup 1% milk
  • 2 cups reduced-fat cheddar cheese, grated
  • 1 tsp. dried parsley

  • 1 14-oz. can cream of chicken soup
  • 2 tbsp. sour cream
  • 2 tbsp. butter
Preheat oven to 400 degrees F.

In a small food processor grind up the Ritz crackers. 

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.

Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. 

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 

Sprinkle the dried parsley over the chicken. 

Cover the pan with tin foil and bake 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. 

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. 

Source: Adapted from Jamie Cooks It Up

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