So, I have this recipe that I found on Pinterest. I’ve made it probably close to a dozen times for my family (i.e. my parents, siblings and nieces) – and it has become the meal we eat on Christmas Eve – my nieces are very much into tradition and expect it now. I will caution you now in saying that it isn’t exactly the healthiest, though it might be a good alternative to fried chicken and it sure is mighty tasty! While I got this recipe off of Pinterest, I did get the details from keyingredient.com – and the photo associated to this post came from there as well – unfortunately I don’t have any photos from the numerous times I’ve made this.
- 4 large chicken breasts
- 2 sleeves of Ritz crackers
- 1/4 teaspoon of salt – though I find that the salt from the crackers is sometimes enough
- 1/8 teaspoon of pepper
- 1/2 cup of whole milk
- 3 cups of cheddar cheese, grated – little note here, don’t be lazy and buy the pre-shredded cheese. When you use cheese you grated yourself it sticks to the chicken better
- 1 teaspoon dried parsley – this is really just a recommendation, as I don’t normally use the parsley
- 1 (10-ounce) can of cream of chicken soup
- 2 tablespoons of sour cream
- 2 tablespoons of butter
- Crush the Ritz crackers – I generally open the 2 sleeves of crackers and place them in a Ziploc bag and run a rolling pin over the crackers.
- Cut each chicken breast into 2 or 3 large pieces – depending on the size of the chicken breasts
- Pour the milk, cheese, and cracker crumbs into 3 bowls
- Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine
- Dip each piece of chicken into the milk and then the cheese
- Press the cheese into the chicken with your fingers – this is where having freshly grated cheese is a plus!
- Then press the cheesy coated chicken into the cracker crumbs and press it in firmly
- Spray a 9×13 inch pan with cooking spray – especially important because the cheese will run onto the pan causing major stickage
- Lay the chicken inside the pan
- If using parsley – sprinkle over the chicken
- Cover the pan with aluminum foil
- Bake at 400 degrees for 35 minutes
- Remove the aluminum foil, and bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy
- In 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 – this won’t take long, so definitely do this part during the last 10-15 minutes the chicken is cooking
- Pour the sauce over the chicken and dinner is served! (I put the sauce on the side for nieces so they dip their chicken in it).
Hope you enjoy!