Tip: Read
directions completely before preparing.
Ingredients:
Chicken and Marinade Ingredients:
¼ cup, white vinegar
1 cup, whole milk
1/2 teaspoon, Kosher salt
1/4 teaspoon, fresh ground
pepper
4 large chicken breasts
Dry Ingredients:
1 sleeve, Ritz crackers
1 cup, Panko bread crumbs
1/8 teaspoon, Cayenne pepper
1/8 teaspoon, black pepper
¼ teaspoon, garlic powder
¼ teaspoon, onion powder
¼ teaspoon, sweet paprika
1/8 teaspoon, celery seed
¼ teaspoon, oregano, finely
crushed
½ teaspoon, sea salt
Cheese Ingredients:
1 cup, cheddar cheese, grated
1 cup, Colby and Monterrey Jack
cheese, grated
Creamy Chicken Sauce Ingredients:
½ cup, whole milk
]1 (10 ounce) can, cream of chicken soup
2 tablespoons, sour cream
2 tablespoons, butter
1 teaspoon, dried parsley
flakes
Other Ingredients:
Non-Stick pan spray
¼ cup, melted butter
Directions:
Chicken and Marinade:
In a large bowl add first four
ingredients. The vinegar, whole milk, ½ teaspoon kosher salt, fresh ground
pepper and let stand for 15 minutes. Mix
then add chicken breasts. Marinade the chicken for at least 3 hours.
In a small food processor grind
up the ritz crackers.
Add the dry ingredients,
spices, Panko bread crumbs, and ground Ritz crackers into a small pan. Add the cheese into a separate small pan.
Do not rinse the chicken; dip
each piece of chicken breast into the cheese. Press the cheese into the chicken
with your fingers.
Press the cheesy chicken into
the cracker crumbs and press it in. Spray a 9x13 pan with cooking spray, pour the melted ¼ cup of butter into the pan and spread 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 40 minutes. Remove the tin foil, bake for an additional
10 minutes, or until the edges of the chicken are golden brown and crispy.
Creamy Chicken Sauce:
Into a medium sized sauce pan
combine the cream of condensed cream of chicken soup, milk, sour cream, parsley
flakes, and butter with a whisk. Stir it over medium high heat until the sauce
is nice and hot. Serve over the chicken.
Enjoy!
Serves: 4 – 8, if you cut each
breast into two.
Tip: You can also
use this chicken marinate for fried chicken recipes!
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