Crispy Cheddar Chicken
www.jamiecooksitup.blogspot.com
Time: 15 minute prep + 45 minutes baking
Yield: 7 servings
Recipe from adapted from What's Cookin' Chicago via Pinterest
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. 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.
8. 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 over the chicken.
Enjoy!
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, February 20, 2012
Chili (White Bean Chicken)
Chili (White Bean Chicken)
Tiffany Brien
Ingredients
3 cans white beans, rinsed and drained
1 medium onion, chopped
1 4-ounce can green chiles
1 teaspoon oregano
¼ teaspoon cloves
1-1½ pounds chicken breasts
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
½ teaspoon salt
2½ cups chicken broth
Directions
Add everything to slow cooker and stir.
Cook on low for 9-10 hours or on high for 4-5 hours.
Before serving, remove chicken and shred. Before adding back to slow cooker, remove one cup of beans and puree. Add puree and chicken to slow cooker and stir.
Tiffany Brien
Ingredients
3 cans white beans, rinsed and drained
1 medium onion, chopped
1 4-ounce can green chiles
1 teaspoon oregano
¼ teaspoon cloves
1-1½ pounds chicken breasts
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
½ teaspoon salt
2½ cups chicken broth
Directions
Add everything to slow cooker and stir.
Cook on low for 9-10 hours or on high for 4-5 hours.
Before serving, remove chicken and shred. Before adding back to slow cooker, remove one cup of beans and puree. Add puree and chicken to slow cooker and stir.
Ginger Ale BBQ Pork Roast
"Ginger Ale BBQ Chicken"
Sheri Ober
1 onion sliced
1 bottle BBQ sauce (I used Sweet Baby Ray's)
1 can Ginger Ale
1 Pork Roast
Place onions in baking dish. Put pork roast on the onions. Pour BBQ sauce onto the pork roast. Add the ginger ale to the pot being careful to not wash the BBQ sauce off the roast. Cover and bake at 300 degrees for about 3 hours (time will depend on the size of the roast- my roast was 2 lbs).
I pulled the pork with forks and served it over toasted whole wheat buns and served it with cole slaw.
Everyone was having 2nd and 3rd helpings.
Sheri Ober
1 onion sliced
1 bottle BBQ sauce (I used Sweet Baby Ray's)
1 can Ginger Ale
1 Pork Roast
Place onions in baking dish. Put pork roast on the onions. Pour BBQ sauce onto the pork roast. Add the ginger ale to the pot being careful to not wash the BBQ sauce off the roast. Cover and bake at 300 degrees for about 3 hours (time will depend on the size of the roast- my roast was 2 lbs).
I pulled the pork with forks and served it over toasted whole wheat buns and served it with cole slaw.
Everyone was having 2nd and 3rd helpings.
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