Sunday, June 26, 2016

Crispy Cheesy Chicken

Original Recipe Courtesy 12 Tomatoes (although significantly altered)

Photo Courtesy of 12 Tomatoes

I got the bones of this dish from a recipe but altered it quite a bit. I'm not usually into condensed creamy soups and found making my own was much yummier. And quick too!



  • Thin-sliced boneless, skinless chicken breasts
  • 1 - 2 sleeves ritz crackers, crushed
  • 1 cup cheddar cheese, grated
  • 1/4 cup milk
  • 1 large egg
  • Sauce:
  • 1 can chicken broth
  • 1 1/2 cup milk
  • 3/4 cup flour
  • 1/2 tsp each of garlic powder, onion powder, and dried parsley 
  • Kosher salt and freshly ground pepper, to taste
  • 2 tablespoons unsalted butter 


  1. Preheat oven to 400ยบ F
  2. Combine egg and 1/4 milk in a small, shallow bowl and whisk together until fully incorporated.
  3. Place grated cheddar cheese in a second, shallow bowl, then place crushed ritz crackers in a third. (Or combine the cheese/crackers in the same bowl for even more efficiency!)
  4. Take your (seasoned) chicken breasts and dip them in egg wash, making sure to coat both sides.
  5. Shake off excess egg, then coat chicken in grated cheddar cheese.
  6. Transfer chicken to crush ritz crackers, make sure to coat all sides. Press firmly so cracker crumbs adhere to meat. 
  7. Transfer chicken to a lightly greased baking sheet and bake for 20-25 minutes, or until chicken is cooked through.
  8. While chicken is baking, combine all sauce ingredients (except butter) over medium heat and cook, stirring frequently, until smooth. You will need to whisk quickly and firmly when adding the flour to ensure there are no lumps.
  9. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes, or until thickened, stiring frequently. Add butter.
  10. Taste and adjust seasoning, if necessary.
  11. Remove chicken from oven and serve hot, with creamy sauce drizzled over the top.
  12. Enjoy!