Ingredients<\/p>\n
Chicken<\/p>\n
4 boneless, skinless chicken breasts trimmed of excess fat<\/p>\n
3 cups ritz cracker crumbs or panko breadcrumbs about 2 sleeves Ritz crackers, or any similar<\/p>\n
1\/4 tsp salt<\/p>\n
1\/8 tsp pepper<\/p>\n
1 cup Milk or Buttermilk<\/p>\n
3 cup sharp cheddar cheese grated<\/p>\n
1 tsp dried parsley<\/p>\n
fresh parsley for garnish<\/p>\n
Sauce<\/p>\n
1 14 oz cream of chicken soup<\/p>\n
2 tbsp sour cream<\/p>\n
2 tbsp butter<\/p>\n
Instructions<\/p>\n
Cut each chicken breast into 3 large chunks or strips. Place chicken breast strips\/chunks in a bowl of milk\/buttermilk. Let it soak for 20 -30 min or overnight.<\/p>\n
Place cheese and cracker crumbs\/panko into 2 separate shallow dishes or small pans. Toss the salt and pepper into the cracker crumbs\/panko and stir to combine.<\/p>\n
Remove the each chicken from the milk and press thoroughly into the cheese and finally the cracker crumbs\/panko.<\/p>\n
Preheat oven to 375 F. Spray a 9×13 pan with cooking spray. Lay the chicken inside the pan and sprinkle with dried parsley. Cover the pan with tin foil and bake at 400 degrees for 35 minutes.<\/p>\n
Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.<\/p>\n
While the chicken is cooking, place sauce ingredients into a small pot and cook on medium high heat. Stir until well combined and serve over chicken along with fresh parsley. ENJOY!<\/p>\n
Notes<\/p>\n
<\/p>\n
FREEZER FRIENDLY MEAL<\/p>\n
* – You could prepare this chicken ahead of time, but don’t bake it. Cover tightly with foil and freeze. Store pieces in an airtight freezer safe container<\/p>\n
– When you are ready to bake it let it thaw completely and then bake at 400 degrees for 35 minutes.<\/p>\n
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