Crispy Cheddar Chicken



4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley


1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter


1. Cut every malformation into three massive chunks.
2. in an exceedingly tiny kitchen appliance grind up the ritz nuts.
3. Pour the milk, cheese and crumb into three separate tiny pans. Toss the 1/4 t salt and 1/8 t pepper into the crumb and stir the mixture around to mix.
4. Dip every bit of chicken into the milk then the cheese. Press the cheese into the chicken along with your fingers. a number of it'll fall off once you add it to the crumb, don't fret concerning it. Press the tinny chicken into the crumb and press it in. By the time you're coating the last piece of chicken, the dish you're victimization for the crumbs are going to be choked with cheese. do not let it get you down. Once the cheese melts within the kitchen appliance it'll adhere nicely to the crumbs and also the nuts.
5. Spray a 9x13 pan with change of state spray and lay the chicken within the pan.
6. Sprinkle the dried parsley over the chicken.
7. cowl the pan with tin foil and bake at four hundred degrees for thirty five minutes. take away the tin foil, bake for a further ten minutes, or till the perimeters of the chicken square measure golden brown and tender.
8. Into a medium sized sauce pan mix the cream of soup, soured cream and butter with a whisk. Stir it over medium high heat till the sauce is good and hot. Serve over the chicken.


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