Total Time: 45 mins | Yield: 4 Servings
I can’t count how many times I made this Crispy Cheddar Chicken! It is something I cook regularly. Enjoy this dish in just about 45 minutes of preparation and cooking time. You will fall in love with it at first bite, I’m sure of it!
Ingredients:
1 tsp dried parsley
1 1/2 c cheddar cheese, grated
2 Eggs, beaten
2 pounds of boneless, skinless chicken tenders or breasts
2 tbsp milk
1 tsp garlic powder
2 sleeves butter crackers, such as Ritz
1/2 tsp salt
1/4 tsp black pepper
For the Sauce:
Milk, as needed
2 tbsp sour cream
1 can cream of chicken soup
2 tbsp butter
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the inside of a 9×13-inch baking pan.
Slice each chicken breast into two cuts.
In a food processor, add parsley, cheese, salt, pepper, and garlic powder. Pulse a few times until well incorporated.
In a mixing bowl, add eggs and milk. Whisk until well blended. Add cracker mixture into another bowl.
Add each chicken, cut into the bowl with the egg mixture, the cracker-cheese mixture, and the crumbs. Repeat the process with the rest of the chicken.
Coat each chicken with cooking spray, then lay them in the greased pan. Arrange them in a single layer.
Place the baking pan in the preheated oven and bake the chicken for about 20 minutes.
Cover the chicken with foil, then bake for another 10 minutes or until they turn golden brown.
Place a pan on the stove and turn the heat to medium. Immediately add the chicken soup and butter. Stir until well blended.
Simmer for a few minutes. Remove from the heat.
Serve the chicken with sauce. Enjoy!
Note:
Feel free to add milk to the sauce if you prefer.
Ingredients
- 1 tsp dried parsley
- 1 1/2 c cheddar cheese, grated
- 2 Eggs, beaten
- 2 pounds of boneless, skinless chicken tenders or breasts
- 2 tbsp milk
- 1 tsp garlic powder
- 2 sleeves butter crackers, such as Ritz
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Sauce:
- Milk, as needed
- 2 tbsp sour cream
- 1 can cream of chicken soup
- 2 tbsp butter
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the inside of a 9x13-inch baking pan.
Slice each chicken breast into two cuts.
In a food processor, add parsley, cheese, salt, pepper, and garlic powder. Pulse a few times until well incorporated.
In a mixing bowl, add eggs and milk. Whisk until well blended. Add cracker mixture into another bowl.
Add each chicken, cut into the bowl with the egg mixture, the cracker-cheese mixture, and the crumbs. Repeat the process with the rest of the chicken.
Coat each chicken with cooking spray, then lay them in the greased pan. Arrange them in a single layer.
Place the baking pan in the preheated oven and bake the chicken for about 20 minutes.
Cover the chicken with foil, then bake for another 10 minutes or until they turn golden brown.
Place a pan on the stove and turn the heat to medium. Immediately add the chicken soup and butter. Stir until well blended.
Simmer for a few minutes. Remove from the heat.
Serve the chicken with sauce. Enjoy!
Notes
Feel free to add milk to the sauce if you prefer.
