This is one of the many millions of recipes I found on Pinterest and wanted to try. I seen it pinned several different sites, but this particular pin came from Jamie Cooks It Up. It was pretty easy to fix and was really, really good. Both my husband and I agreed that it would go down as one we would like to have again. I ate mine with the gravy, he wouldn't touch the gravy. Go ahead and have it with or without the gravy and whichever you decide... enjoy!!
What you need...
For the Chicken:
-4 large chicken breasts
-2 sleeves Ritz crackers
-1/4 tsp. salt
-1/8 tsp. pepper
-1/2 c. milk
-3 c.cheddar cheese, grated
-1 tsp. dried parsley
For the Sauce:
-1 (14-oz.) can cream of chicken soup
-2 T. sour cream
-2 T. butter
What you do...
- Cut each chicken breast into 3 large chunks.
-In a small food processor grind up the Ritz crackers. (use any method you normally use for crushing if you don't have a food processor, I have one and didn't feel like dragging it out, I used a Ziploc bag and my hands)
-Pour the milk, cheese and cracker crumbs into 3 separate small pansor bowls. Toss the 1/4 tsp. salt and 1/8 tsp. pepper into the cracker crumbs and stir the mixture around to combine.
- Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
-Spray a 9x13 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 minutes, or until the edges of the chicken are golden brown and crispy.
-Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot.
-In a small food processor grind up the Ritz crackers. (use any method you normally use for crushing if you don't have a food processor, I have one and didn't feel like dragging it out, I used a Ziploc bag and my hands)
-Pour the milk, cheese and cracker crumbs into 3 separate small pansor bowls. Toss the 1/4 tsp. salt and 1/8 tsp. pepper into the cracker crumbs and stir the mixture around to combine.
- Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
-Spray a 9x13 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 minutes, or until the edges of the chicken are golden brown and crispy.
-Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot.
-Serve the gravy over your chicken or just left the gravy out completely and eat it plain or with a dipping sauce.
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