Friday, November 11, 2011

Cheddar and Cracker Chicken

I found this recipe on Pinterest from What's Cookin, Chicago? Kye and I made it while Zach was out of town and LOVED it. I'm excited to have it re-heated once Blitzen arrives!

  1. 16 buttery crackers (Ritz), crushed (about 3/4 cup)
  2. 6 ounces sharp cheddar, graded (I used shredded cheddar that I had and stuck it in the food processor to grind it up)
  3. 1 clove garlic, finely chopped (again, used my mini food processor)
  4. 1-2 stalks scallions, thinly sliced (I didn't use this at all)
  5. salt and black pepper
  6. 4 6-ounce boneless, skinless chicken breasts
  7. 4 tablespoons unsalted butter, melted

  1. Heat oven to 350
  2. In a bowl combine crackers, cheese, garlic, scallions and 1/4 teaspoon each of salt and pepper
  3. Pound chicken to about 1/4-1/2 inch thickness with a meat mallet. 
  4. Dip pounded chicken in the butter then in the cracker mixture. Press gently to help it adhere and place on a foil-lined baking sheet
  5. Sprinkle any remaining cracker mixture onto the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through (15-20 min)
Freezer Version:

Prepare chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in the freezer. When ready to prepare, place onto a baking sheet and drizzle with melted butter. Bake as directed from frozen until cooked through, possibly 30-35 minutes depending on thickness