Ritzy Cheddar Chicken
I’m always looking for tasty ways to prepare chicken. This recipe caught my eye because the ingredients are simple, and you can have things done quickly. Also, my family loved the result, so I’m definitely adding this to my regular rotation. The nice thing is that I would be happy to serve this to guests as well!
This recipe is modified from the New York Times.
Ritzy Cheddar Chicken
I’m always looking for tasty ways to prepare chicken. This recipe caught my eye because the ingredients are simple, and you can have things done quickly. Also, my family loved the result, so I’m definitely adding this to my regular rotation. The nice thing is that I would be happy to serve this to guests as well!
This recipe is modified from the New York Times.
Cooking Instructions
- 1
Gather the ingredients.
- 2
If you have full size chicken breasts, slice them in half lengthwise to create two thin cutlets from each breast. The cutlets should be about 1/4” (6.4 mm) thick.
You could also purchase pre-sliced cutlets, if you prefer.
- 3
Line a large pan with aluminum foil. Place an oven-safe rack over the pan, and use olive oil to grease it.
Preheat the oven to 450°F (230°C).
- 4
Grate the cheddar cheese.
- 5
Crush the Ritz crackers with your hands. Don’t crush them too finely. You want some small chunks for texture.
In a large pan, combine the grated cheese, onion and garlic powder, and Ritz crackers. Stir in 2 Tablespoons olive oil and mix well. Set aside.
- 6
In a large bowl, whisk together the sour cream, egg whites, Dijon mustard, and salt.
- 7
Arrange your workstation so that the raw chicken is near the sour cream mixture, followed by the cracker mixture, then the pan.
- 8
Dip the chicken cutlets into the sour cream mixture, then transfer them to the cracker mixture. Use your hands to gently press the crackers onto the meat.
- 9
Place the cutlets onto the prepared rack, and bake them in the preheated oven for 10 to 15 minutes.
Check for doneness and place them back in the oven as necessary to finish cooking.
- 10
Allow the cutlets to rest for 5 minutes then serve immediately.
These also make great leftovers. You can re-warm the cutlets in the microwave, or use the air fryer to maintain their crispiness before serving.
- 11
Notes:
Since I didn’t have Dijon mustard, I used 2 teaspoons of honey mustard and added 1/4 teaspoon of white wine vinegar.
Regular mustard or stone ground mustard would work fine in this recipe as well.
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