Side Pannel
Ritzy Cheddar Baked Chicken
Ritzy Cheddar Baked Chicken
- Recipe Submitted by Cassata on 09/18/2014
Category: Dinner Party, Healthy Recipes, Main Dish, Chicken
Ingredients List
- Chicken -
- 6 boneless, skinless chicken breasts
- 2 full sleeves of Ritz crackers
- seasoning:
- kosher salt, black pepper, Italian seasoning
- 1 cup reduced fat sour cream
- or nonfat, plain Greek yogurt
- 4 cups sharp cheddar cheese, freshly grated
- 2 Tbsp dried parsley
- Sauce -
- 1/4 tsp dried dill
- 2 tsp parsley
- 1 tsp dill pickle juice (yep - from the jar)
- 1 can cream of chicken soup
- 2 Tbsp sour cream
- 3 Tbsp butter
Directions
1. Crush your Ritz crackers in a large ziptop bag. This is a great job to let the kids help you with. As you can see, Lily just home from dance class. But there's no way she was going to miss out on something like pounding and crushing! Changing clothes would just have to wait!
2. Trim your chicken breasts of fat and season well. I used kosher salt, black pepper, and Italian seasoning. Use whatever you prefer.
3. Make yourself a "breading" station of sorts: 1. Low fat sour cream or plain Greek yogurt. 2. Freshly grated sharp cheddar cheese. 3. Crushed up Ritz crackers with the added dried parsley.
4. Coat your chicken in the sour cream, then the cheese, and finally the crackers.
5. If you are thinking "hmmm... that doesn't look like sour cream" you would be right. It's milk. I tried that first. It didn't work well. So I regrouped and swapped it out for a reduced fat sour cream. That worked like a charm. So you are just going to have to pretend that it's sour cream in the photo (since I forgot to take another one).
6. Get as much or little of the cheese on the chicken as you would like.
7. PRESS the cheddar coated chicken into the cracker crumbs until well coated. Turns out, cracker crumbs worked beautifully for a coating! And the dried parsley in there look gorgeous!
8. Set them on your baking sheet. Here are some options. I am using this silicone mat that has all of these little ridges. It keeps the chicken raised up, allowing fats etc to run away from the meat while allowing the hot air to circulate underneath. And nothing sticks to it. Cool, huh? You could also put your chicken on a cooling rack set into a sheet pan. Other options? Line your pan with parchment paper or aluminum foil. OR... spray your sheet pan with nonstick spray.
9. Bake 400 x about 35 min or until internal digital thermometer reaches 160 degrees. The temperature of the meat will continue to rise to 165 when you remove from the oven. Allow it to rest 5 minutes.
Now for a super quick sauce -
10. Combine all the sauce ingredients and stir until hot. Okay, so I know you may be skeptical. But give it a shot! It's creamy and tangy, and dill goes extremely well with chicken. Even my little kids loved it!
2. Trim your chicken breasts of fat and season well. I used kosher salt, black pepper, and Italian seasoning. Use whatever you prefer.
3. Make yourself a "breading" station of sorts: 1. Low fat sour cream or plain Greek yogurt. 2. Freshly grated sharp cheddar cheese. 3. Crushed up Ritz crackers with the added dried parsley.
4. Coat your chicken in the sour cream, then the cheese, and finally the crackers.
5. If you are thinking "hmmm... that doesn't look like sour cream" you would be right. It's milk. I tried that first. It didn't work well. So I regrouped and swapped it out for a reduced fat sour cream. That worked like a charm. So you are just going to have to pretend that it's sour cream in the photo (since I forgot to take another one).
6. Get as much or little of the cheese on the chicken as you would like.
7. PRESS the cheddar coated chicken into the cracker crumbs until well coated. Turns out, cracker crumbs worked beautifully for a coating! And the dried parsley in there look gorgeous!
8. Set them on your baking sheet. Here are some options. I am using this silicone mat that has all of these little ridges. It keeps the chicken raised up, allowing fats etc to run away from the meat while allowing the hot air to circulate underneath. And nothing sticks to it. Cool, huh? You could also put your chicken on a cooling rack set into a sheet pan. Other options? Line your pan with parchment paper or aluminum foil. OR... spray your sheet pan with nonstick spray.
9. Bake 400 x about 35 min or until internal digital thermometer reaches 160 degrees. The temperature of the meat will continue to rise to 165 when you remove from the oven. Allow it to rest 5 minutes.
Now for a super quick sauce -
10. Combine all the sauce ingredients and stir until hot. Okay, so I know you may be skeptical. But give it a shot! It's creamy and tangy, and dill goes extremely well with chicken. Even my little kids loved it!
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