- Honey Sesame Crock Pot Chicken
- Parmesan Garlic Roasted Potatoes
- Baked or Fried Mozzarella Sticks
- Mouth Watering Sweet and Sour Chicken
- Healthy Chicken Parmesan Wraps
- Crock Pot Cornbread
- Kale Quesadillas
- BBQ Potatoes
- Spring Sangria – made with white wine, citrus, and pineapple!
- Ultra-Crispy Roast Potatoes
Ritz Cracker Crunchy, Cheezy Chicken
- Updated: Dec 18, 2012
- 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 (I used a mix of several country herbs in my gravy)
- 1 10oz Can of cream of chicken soup
- 2 tablespoons of sour cream (this is the ingredient I cut out and the gravy still tasted great.)
- 2 tablespoons of butter
Instructions: (pre-heat oven to 400 degrees)
1. Grind your crackers into fine crumbs. This will be your breading on the chicken. I used my magic bullet to do this step. Mix the crumbs with your salt and pepper.
2. Put your milk, cheese, and crumbs each in a separate pan or bowl and line them up in that order.
3. Dip your chicken breast first into the milk, then into the cheese (use your fingers to press the cheese onto the chicken), then dip into the crumbs (some of your cheese will fall off…that is okay).
4. Put your crumb/cheese covered chicken breasts in a greased pan. I added some crumb/cheese mixture onto bare spots once they were in the pan.
5. Cover your pan with foil and cook at 400 degrees for about 35 minutes.
6. After 35 minutes, remove the foil and cook uncovered for an additional 10 minutes. This step will make your chicken crunchy and browned on the edges.
1. Combine the soup (with recommended amount of water according the the can), sour cream (or leave this out like I did), and your butter.
2. Whisk them together and cook on medium until it is creamy and heated through.
3. Spoon the gravy over your cooked chicken and serve.
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