Crispy Cheddar Chicken
Cheesy crispiness outside, moist and tender inside. Then the sauce takes this dish to a whole other level! Pairs well with a mushroom risotto and french style green beans.
Open in Cookpad AppCooking Instructions
- 1
Crush crackers.
- 2
If using breasts, cut each into 3 large pieces, I used tenders. Salt & pepper as desired.
- 3
Pour milk, cheese and crackers into 3 separate small bowls for dipping.
- 4
Toss tenders in cornstarch until well coated. Then dip each piece of chicken into the milk and then cheese.
- 5
Press into chicken with your fingers. Then press into crackers and press in.
- 6
Spray a 9 x 13 pan with cooking spray and lay the chicken in pan. Sprinkle dried parsley over chicken.
- 7
Cover with foil and bake at 400° for 35 minutes.
- 8
Remove foil, bake for an additional 10-15 minutes, or until the edges of chicken are golden brown and crispy
- 9
In a medium size sauce pan combine the cream or chicken soup, sour cream and butter with a whisk.
- 10
Stir it over medium heat until heated through. Serve over the chicken.
- 11
NOTE: Save the remaining milk you dip the chicken in. I used the remainder (with the little bit of cornstarch that came off in the milk) and added it to my sauce when it was simmering and cooked it out. I hate throwing anything away if I can avoid it. I also used any remaining cheese and cracker crumbs and sprinkled them on top before baking. As you can see I made a double batch for my big crew) but I only added milk, cheese & crackers as I needed while coating so I wouldn't end up with a lot of unused ingredients. Enjoy!
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