Crispy cheddar chicken. Oh man.
This is a super simple meal to make, perfect for a busy weekday. It consists of crushed Ritz crackers (or the Trader Joe’s version as I used instead) an egg and cheddar cheese.
Then you bake it.
It’s crispy, buttery, cheesy and fantastic.
It also can be served with a simple gravy of sorts, that we would have loved to of enjoyed, however, I underestimated how many cream of chicken soups I had, when I had none, and simply didn’t feel like making it from scratch.
So, it tasted fantastic without it, for the record.
We served it with broccoli and baked potato fries. (Which I’d have a recipe for, but I forgot to take a picture of it. Oops.)
Here’s how to make it!
adapted from Jamie Cooks it Up!
3-4 chicken breasts
1 sleeve Ritz crackers (or Trader Joe’s golden round crackers)
1/2 tsp pepper
1 egg, beaten
1 1/2 cups cheddar cheese, divided
1 can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter
Preheat oven to 400 degrees. Prepare a baking dish with cooking spray and set aside.
In a food processor, grind up the crackers. Place them in a shallow bowl and mix in pepper. In a separate bowl, beat the egg. In a third bowl, pour in one cup of cheddar cheese.
Dip the chicken in the egg, then the cheese, then the cracker crumbs. Press hard, because the cheese will fall off between transfer. Place the chicken in the prepared baking dish.
Bake covered for 30 minutes and uncovered for 10. Top the chicken with the remaining 1/2 cup of cheddar cheese for the last 10 minutes of baking. Be sure to temp the chicken before serving.
Prepare the sauce by mixing all the ingredients in a small sauce pan until hot. Serve over top of the chicken.