This recipe is delicious. The end. I can’t say it’s totally without its um, indulgences, like, for instance, the sauce and cheese, but I did try my best to make the ingredients involved the low-cal type and also this chicken is baked. And baked is always good!
It was a Pinterest recipe find, adapted by the Crispy Cheddar Chicken recipe at Jamie Cooks It Up. You’ll see my changes in parenthesis but they are subtle.
- 4 large chicken breasts
- 2 sleeves Ritz crackers (I used a whole box of Back to Nature’s “Classic Round” crackers, the tastes-exactly-the-same as Ritz with no high fructose corn syrup and “natural flavorings.”)
- 1/4 t salt
- 1/8 t pepper
- 1/2 C milk (I used fat free milk)
- 3 C cheddar cheese, grated (I used 2% cheese)
- 1 t dried parsley (I didn’t use this but it would’ve made my pictures prettier! But I am not known for my food pictures.)
- 1 10 ounce can cream of chicken soup (I used a small box of organic cream of chicken soup. I had a hard time spending double on this on account of having the real thing as opposed to “natural flavorings” and stuff like that but I did it anyone.)
- 2 T sour cream (low fat)
- 2 T butter
Cut the chicken breast up into three equal pieces. Crumble up the crackers using a food processor or Magic Bullet (like me) and then put in a bowl. Put the milk in a bowl and also put the cheese in a bowl. Dip the chicken first in the milk, then the cheddar, then last, the crackers. Do this with each piece of chicken, spray a baking dish with cooking spray and line them up in the dish. As Jamie notes, there will be a lot of cheddar in the crackers but you’ll be ok, that’s supposed to happen. Bake on 400 for 35 minutes. Meantime, make the sauce by combining the ingredients in a sauce pan and cooking on medium until they get hot.
That’s it! Pour over chicken and serve. I served with brown rice and green beans. DEE-LISH. Thanks Jamie for the great recipe!
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