January 4, 2012

Something Different, Something Good

Yay! The holidays are over! ...Actually, I'm a little sad as usual. Last year I didn't get Christmas dismantled until February, and since I don't see any reason to overwhelm myself, there's no rush this year either. One day at a time.

One thing I am tired of is ham and turkey. I'm ready to grill a hot dog. Almost. Getting there.

January is a great time for soup and a great time for trying new recipes. If you like your chicken crunchy, you'll want to try this one. I found "Crispy Chicken" on Pinterest a couple months ago, and my family gave it the thumbs up. It's different. It's cheesy. It's good.  The recipe did come with a sauce that I didn't like, so today you're just getting the Ritz Crackers-covered poultry idea.

Crispy Chicken

4 large chicken breasts
2 sleeves of Ritz crackers (One is enough.)
1/4 teaspoon of salt
Dash of pepper
1/2 cup of milk
3 cups of cheddar cheese
1 teaspoon of dried parsley

Cut each chicken breast into three chunks. Process Ritz Crackers into crumbs. Season with salt and pepper. Dip each chicken chunk into milk, then cheese, then crackers. Place in a greased 9X13 pan. Sprinkle with parsley. Cover with foil and bake at 400 degrees for 35 minutes. Remove foil and bake up to 10 minutes more or until chicken is brown and crispy.

~Danielle Thorne

Source Link: http://jamiecooksitup.blogspot.com/2011/10/crispy-cheddar-chicken.html


Pat Dale said...

Now there's a recipe I can really get my teeth into. LOL
By the way, I'm considering opening a new blog entitled the Unbalanced Writer. What do you think?

Danielle Thorne said...

It is pretty good (the chicken), and as far as your new blog name...man, I wish I would have thought of that! haha It would have fit better!

Paul McDermott said...

Crackers - even the abomination aka Ritz - should ONLY be served with CHEESE ... the more veined, the better(ask Grommit!)

Danablu, Shropshire Blue, Gorgonzola, Stilton [with/without Cranberries] ... (gets mop to clean up drool from the floor .....)

Danielle Thorne said...

They make a great crumb coating...I think you'd like this if you gave it a whirl...but on the other hand I couldn't waste a delectable cheese with this recipe...I'd have to stick to cheddar. For me, great cheese must have apples. :)

Gail Pallotta said...

Yum. My mouth's watering. Thanks for sharing, Danielle. Your recipes are so good.

Wanda Snow Porter said...

Ritz crackers might make a great apple pie crust. I had prime rib for Christmas. Tonight, I'd like some turkey with mashed potatoes, gravy and cornread stuffing for dinner.Yum.

June Bryan Belfie said...

Can't wait to try it! Thanks for sharing. June

Danielle Thorne said...

I never thought of trying cracker crumbs for a pie crust--and with apple. Sounds interesting. I'll have to try that, Wanda, thanks.

Miss Mae said...

Danielle, in your first life, were you a chef? :)

Really amazing at all your delectable recipes!

Laurean Brooks said...

Yum-Yum! It sounds delicious. But I have a question, Danielle. How do you keep that trim figure with the scrumptious dishes you cook?

By only "sampling" the food??

Girlfriend, you have more willpower than I do.

Danielle Thorne said...

A friend of mine, my Ms. Betty, sent me an email suggesting doing this with Cheese Nips. What a great idea!

And Laurie, I'm not feeling very trim these days, but I do have to fight four boys for every crumb in this house! lol