Crispy Cheddar Chicken

• total time: 37 minutes

Ingredients

4 boneless, skinless chicken breasts

2 cups shredded sharp cheddar cheese

1 sleeve (about 30) Ritz crackers, crushed

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

2 large eggs

2 tablespoons milk

2 tablespoons butter, melted

1 tablespoon chopped fresh parsley (optional, for garnish)

Optional Sauce:

1 can (10.5 oz) cream of chicken soup

2 tablespoons sour cream

2 tablespoons butter

Directions

Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Prepare Dredging Stations:

In one shallow bowl, whisk together the eggs and milk.

In a second bowl, place the shredded cheddar cheese.

In a third bowl, combine the crushed Ritz crackers with garlic powder, salt, and pepper.

Pound the Chicken: If your chicken breasts are thick, use a meat mallet to pound them to an even ½-inch thickness for more even cooking.

Coat the Chicken: Dip each chicken breast first in the egg mixture, then press into the shredded cheddar, and finally coat with the seasoned cracker crumbs, pressing firmly so the coating sticks well.

Arrange in Baking Dish: Place the coated chicken breasts into the prepared dish. Drizzle melted butter evenly over the top to help with crisping.

Bake: Bake uncovered for 35–40 minutes, or until the chicken is cooked through and the coating is golden and crispy.

Make the Sauce (Optional): While the chicken bakes, combine the cream of chicken soup, sour cream, and butter in a small saucepan over medium heat. Stir until smooth and warmed through.

Serve: Serve the crispy cheddar chicken topped with a spoonful of the creamy sauce (if using) and a sprinkle of fresh parsley.