(from May 2010 Real Simple)This was my third new recipe this week and so far it's the only one worth putting with my recipes. I cut my chicken into chicken strips so they would be more nugget-like for Kinsey. Both her and Emerson liked this meal. It's simple and it's a keeper.
Serves 4
Hands-On Time: 15m
Total Time: 45m
Ingredients:
16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted
Instructions:
Heat oven to 350° F.
Ingredients:
16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted
Instructions:
Heat oven to 350° F.
In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.
Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes.
Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes.
Serve with rice and green beans.
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