So for anyone who lives in New England you probably already know, but one of our local grocery chains has basically gone on strike. They make up about two thirds of the grocery stores in my area, so needless to say grocery shopping has been “fun” these past couple of weeks. I’ve tried a few other stores and they are nuts, last Sunday I spent half my day going to three different places just to get the basics. So I’ve been basically going with the okay, what recipes can I find on pinterest to make for dinner with what I already have, so I don’t have to deal with the mob at any of the stores that are open? This was one of those recipes. I found it over at Best Yumy Recipes . I didn’t make the sauce, since I’ve been anti-cream soups for a while, but the chicken was still really good and I really don’t think it needs a sauce, as long as you don’t overcook it. I also used bacon Ritz crackers, since it’s what I had. Yeah I know, I’m anti-cream soups, but I have something like Bacon flavored Ritz Crackers in my house? Sorry that’s what happens when I bring my 6 year old to Super Walmart to go grocery shopping and there’s so many people in the store, that you think we were having a blizzard in July. A gave in to pretty much anything she asked for that wasn’t outrageous because all I wanted to do was get through the store and go home….which included Bacon Ritz Crackers.
Crispy Cheddar Chicken
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.