Thanks to Pinterest, I found another recipe that turned out pretty darn amazing if you ask me!
Crispy Cheddar Chicken via JamieCooksItUp
- 4 large chicken breasts (I cut mine into little nuggets)
- 2 sleeves Ritz crackers
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 c milk OR 1 or 2 eggs (I substituted eggs for milk since I was out!)
- 3 c cheddar cheese, grated
- 1 tsp dried parsley
- 1 10oz can cream of chicken soup
- 2 tbsp sour cream
- 2 tbsp butter
Cut each chicken breast into three large chunks. (Like I said above, I ended up cutting mine into little nuggets, but it probably would've been a lot easier to do the larger chunks. It's up to you!)
Grind up the Ritz crackers (I skipped the food processor step so I wouldn't have to dirty up another dish -- I needed to get out some aggression anyways, ha!); pour into one dish or pan.
Pour milk (or mixed eggs) into one dish and the cheddar into a third. Toss the salt and pepper into the cracker crumbs and stir.
Dip each piece of chicken into the egg/milk mixture, then into the cheddar, and finally into the cracker crumbs. Place them in a baking dish (sprayed with Pam to prevent sticking) and sprinkle with dried parsley.
|Chicken, sans parsley for some reason!|
Cover the pan with tin foil and pop your chicken into the oven at 400 degrees for 35 minutes. Remove the tin foil at the 25 minute mark and let the chicken continue baking for the last ten minutes topless.
In the meantime, pour your can of cream of chicken soup into a medium saucepan along with the sour cream and butter. Whisk over medium high heat until the sauce is hot.
Pull your chicken out of the oven, serve with the sauce, and prepare to watch it disappear before your very eyes.