Wednesday, January 30, 2013

Easy and Delicious Ritz Chicken

Good morning friends!! I hope you are all having a good week!  Hard to believe we are already nearing the end of January.  This Winter is just flying by which is a good thing because Winters in Cleveland seem to drag on forever and ever and ever...........  This Winter has been full of its ups and downs weather wise.  All last week we had over 10 inches of snow fall and today there isn't a remaining flake on the ground and it's 65 degrees outside.  I think Mother Nature is a bit confused.

Anyway, I wanted to blog about the yummy Ritz Chicken I made a few weeks ago that I posted on Instagram and Facebook.  Several of you had asked about the recipe so here you go!  I actually got this recipe from watching Fox 8 New Day Cleveland.  They had brought on a Mom to make a few easy, delicious and low budget recipes and I was drooling the whole time she was making it.  It just sounded so good and it was!!  This recipe did not disappoint.  I can honestly say this is the best chicken recipe I have tried in a really long time, and trust me, I have tried several recently because of the wonderful Pinterest era we seem to be living in lately.  I have to mention that the recipe calls for Parmesan cheese, however, I completely forgot this ingredient while I was preparing the chicken. I didn't realize it until I was cleaning up and saw the container still sitting on my counter.  This recipe didn't need it!  It was amazing without it.  I am curious to try it with though next time. I will probably prepare two chicken breasts with the Parmesan cheese and two without and see which one Jeff and I like better.  I will let you know!  Enjoy!!!

 2 Boneless Chicken Breasts
1 sleeve of Ritz Crackers - Smashed into pieces for breading
1/4 Cup Melted Butter
1/2 Cup Parmesan Cheese {Optional}
Preheat oven to 350 degrees.  Take defrosted chicken breasts and slice them horizontally so you have 4 nicely thin chicken breasts.  Melt the butter in a flat bowl and set aside.  Take your sleeve of Ritz crackers and empty the contents into a large plastic baggy.  Crush the crackers inside the bag using a mallet.  I often use a soup can, it works well and rolls nicely over the crackers.  Please make sure the bag is sealed tight before you do this so you do not have a big mess when smashing your Ritz crackers.  I may or may not have learned this lesson the hard way!  Add the 1/2 cup of Parmesan cheese into the bag of crushed crackers.  Pour out your crushed cracker mixture into a glass pie plate, spreading the mixture around evenly.  Take your chicken breasts and dip them first into the butter and then into the crushed cracker mixture.  Thoroughly coating the chicken in both the butter and cracker mixture.  Place your chicken breasts onto a metal cookie sheet covered.  I placed tin foil on top of my cookie sheet to help lessen the clean up afterwards. Sprinkle chicken breasts with some of the remaining cracker mixture to fill in any gaps and to add some extra crunch to your chicken.  Bake for 20 minutes at 350 degrees and then bump up the oven temperature to 375 degrees and cook for another 20 minutes.  This gives the Ritz crackers and extra crispy texture. 

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  1. Sounds good & easy! I'll have to try it.

  2. Sounds delicious. Ritz crackers are so good.

  3. Yum! One of my favorite recipes is making pork chops with ritz and butter. Plus they even have flavored crackers too. When I used honey butter flavored crackers with the recipe it was to die for.


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