{Recipe Share} Crispy Cheddar Chicken

Initially after going through the process of making this and then tossing it in the oven, I was pretty sure there was no way in God’s green earth that I was going to post this recipe.

Why?

Because it looked NOTHING like the original recipe from Jamie Cooks it Up!

I am sure it had to do with the fact that I didn’t have enormous chicken breasts to work with.  (I buy organic chicken, therefore their breasts are actually the size that they should be – not like a plastic surgeon went in and plumped them babies up) Also, I am pretty sure she used a bigger grater for her cheese than I did.

By the time I had it all sitting in my glass pan – I was thinking…

“This is a disaster!”

So after the proper amount of cooking time – I brought it out of the oven, had made the gravy (which, by the way, is like crack for your arteries) and sat down at the table to give it a try.

Wow.

Not only is this, hands down, the BEST way I have ever had chicken with cheese involved – but I could easily just lap up the gravy and eat that as a meal on its own!

Also, this is most definately the greatest recipe for all the picky eaters in your house.  Trust me when I say, you will be making this one alot!

Enjoy!

CRISPY CHEDDAR CHICKEN

3 Chicken Breasts
1 Sleeve Ritz Crackers
1/2 c. Milk
2 c. Shredded Cheddar Cheese
Dried Parsley
Salt and Pepper

Sauce:
1 can Cream of Chicken Soup
2 tbsp. Sour Cream
2 tbsp. Butter

The goods.

Why is the chicken not in the picture?  Because I was defrosting it.

First, you are going to want to cut your chicken into about 3″ pieces.

Oh, and preheat your oven to 400°.

Take your ritz crackers and grind them up in your food processor.

Take three bowls and in one put your milk.  The next, your shredded cheddar.  In the third, your Ritz crackers.  Feel free to salt and pepper the ritz crackers if you want.  I didn’t.
 

Take your cut chicken and first dip it into the milk.  Next, the cheese.  Last, the ritz crackers.

Do you see what it looks like after it comes out of the cheese?  At this point I was very convinced that this was going to be a disaster.  The cheese wasn’t sticking – I was literally trying to hold the cheese on the chicken as I put it into the crackers. 

Now set the chicken into a glass pan and repeat for the remaining pieces of chicken.

Before you set it in the oven – sprinkle a little parsley on top.  I swear the only reason parsley exists is to make things look pretty.  🙂

Cook the chicken for 30-40 minutes.

When the chicken only has about 10 minutes cooking time left, get ready to make the gravy.

In a saucepan, empty the can of cream of chicken soup.  Add two tablespoons of butter and two tablespoons of sour cream.

Yes…that’s all it is.  I am frothing at the mouth just thinking of this gravy!

Now, over medium-high heat, whisk all the ingredients together.  When I had gotten all of them well whisked, I added a few tablespoons of milk because I thought it was a bit thick. 

Turn your gravy to low while you remove your chicken and plate up.

Mmmmmmm!  Look at all that golden cheesy numminess!  And trust me, it gets better…

Oh yeah baby!  Take that gravy and slather it on.  It is absolutely beyond scrumptious. I was hoping to have leftovers for lunch the next day, but unfortunately – hubby helped himself to thirds.

Once again – I was sure it was going to be a disaster.  It ended up becoming a favorite in no time though.

Just goes to show to give everything a try, just once.

🙂

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Categories: Dinner, Recipe Share

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4 Comments on “{Recipe Share} Crispy Cheddar Chicken”

  1. Mary Gookin
    January 13, 2012 at 10:32 am #

    This sounds fantastic! Can’t wait to try it!

  2. susan brown
    January 13, 2012 at 2:16 pm #

    sounds delicious, especially if you ignore the calories

  3. January 13, 2012 at 7:30 pm #

    I doubt that many of the recipes found on here will be low in anything! 🙂 I like my food to be full flavored, even if it means creating a gravy out of butter, sour cream and cream of chicken soup! I am sure this can be skimmed down quite a bit, but that’s what the “Eat This Not That” girl is around for! 🙂

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