RITZY CHEDDAR CHICKEN BREASTS
They're as good as they sound: cheesy chicken cutlets coated with buttery Ritz crackers. Skipping the usual flour-egg-bread crumb dredge, this recipe relies instead on a flavorful base layer of tangy sour cream, which has lactic acid that tenderizes boneless, skinless chicken breasts beautifully. When it comes to breaded white meat, thin cutlets are ideal, which you can buy from the store or achieve by slicing thick breasts in half horizontally (no pounding necessary). They cook more evenly this way, staying tender throughout as they're quickly baked in a hot oven. Serve with something fresh - a big green salad, perhaps - to balance the wonderful richness of this nostalgic number.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
- In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
- In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
- Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.
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Sk Sufiyan
[email protected]Meh.
Olakule Adekuoroye
[email protected]This was a great recipe! The chicken was tender and juicy, and the cheese sauce was delicious. I served it with rice and broccoli, and it was a perfect meal. I will definitely be making this again.
Isata B sengy
[email protected]This recipe was a bit bland for my taste. The chicken was dry and the cheese sauce was too thick. I think I would have liked it better if I had used a different type of cheese, like mozzarella or Parmesan.
Shzad shzad f
[email protected]I made this recipe last night and it was so easy and delicious! The chicken was cooked perfectly and the cheese sauce was rich and creamy. I will definitely be making this again.
Rock Boss
[email protected]This recipe was a hit with my family! The chicken breasts were juicy and flavorful, and the cheddar cheese sauce was creamy and delicious. I served it with mashed potatoes and green beans, and everyone went back for seconds. I will definitely be maki