Side Pannel
Crispy Ritz Chicken
Crispy Ritz Chicken
- Recipe Submitted by Herb on 11/04/2014
Category: Sauces, Rice, Main Dish, Dinner Party, Chicken
Ingredients List
- ====FOR CILANTRO RICE==========
- 1 1/2 c. of uncooked rice*
- 1/8 c. lime juice
- 2 tbsp. tried cilantro
- ========FOR THE CHICKEN===========
- 3 chicken breasts
- 2 sleeves of Ritz crackers (I got the roasted veggie flavor)**
- 1/2 c. of buttermilk (can use regular milk)
- 2-2 1/2 c. of shredded cheese (I used mozzarella)***
- Salt and Pepper to taste
- ==========FOR THE SAUCE==============
- 1-10oz can of cream of chicken**
- 3 tbsp. of sour cream
- 2 tbsp. butter
- Dried cilantro for garnish
Directions
=====For the rice======
Combine 1 1/2 c. of uncooked rice-- my favorite are Jasmine or Basmati rice-- and 3 c. of water. Set rice cooker to cook. Once the rice cooks, in a large pot or bowl, mix together rice and lime juice together. Then add cilantro and toss together. Set aside.
====For the Chicken========
There is a bit of set up first. Grease a large baking tray with cooking spray, butter or shortening. In a food processor grind Ritz Crackers into fine crumbs, mix with salt and pepper to taste. Place the crumbs in a pan or shallow dish. In a bowl, pour the buttermilk. And in another dish, spread the shredded cheese. I set up my pans/dishes/trays in this order: milk bowl, then cheese dish, then crumbs, and finally baking tray.
First dip the breasts into the milk. Then roll into shredded cheese- the cheese will not stick too great so use your hands to press in the cheese. Finally, cover with crumbs. Do not worry- the cheese will fall into the crumbs- that is okay! Place the breast onto the baking tray. Repeat for the remainder of chicken breast cutlets. Once all the cutlets are on the baking tray- sprinkle any non-covered areas with additional crumbs. Bake for 30-35 minutes until breasts are thoroughly cooked and center is no longer pink.
======For the sauce=====
In a small pot, over medium-high heat, bring cream of chicken, sour cream and butter to a boil. Remove from heat, whisk together and allow to cool. Serve chicken breast on top a scoop of cilantro rice. Serve sauce over chicken.
Okay- I know- this seems like a lot but this took me only about 30 minutes.
Enjoy,
Combine 1 1/2 c. of uncooked rice-- my favorite are Jasmine or Basmati rice-- and 3 c. of water. Set rice cooker to cook. Once the rice cooks, in a large pot or bowl, mix together rice and lime juice together. Then add cilantro and toss together. Set aside.
====For the Chicken========
There is a bit of set up first. Grease a large baking tray with cooking spray, butter or shortening. In a food processor grind Ritz Crackers into fine crumbs, mix with salt and pepper to taste. Place the crumbs in a pan or shallow dish. In a bowl, pour the buttermilk. And in another dish, spread the shredded cheese. I set up my pans/dishes/trays in this order: milk bowl, then cheese dish, then crumbs, and finally baking tray.
First dip the breasts into the milk. Then roll into shredded cheese- the cheese will not stick too great so use your hands to press in the cheese. Finally, cover with crumbs. Do not worry- the cheese will fall into the crumbs- that is okay! Place the breast onto the baking tray. Repeat for the remainder of chicken breast cutlets. Once all the cutlets are on the baking tray- sprinkle any non-covered areas with additional crumbs. Bake for 30-35 minutes until breasts are thoroughly cooked and center is no longer pink.
======For the sauce=====
In a small pot, over medium-high heat, bring cream of chicken, sour cream and butter to a boil. Remove from heat, whisk together and allow to cool. Serve chicken breast on top a scoop of cilantro rice. Serve sauce over chicken.
Okay- I know- this seems like a lot but this took me only about 30 minutes.
Enjoy,
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