Crispy Cheddar Chicken

Yet another recipe I found on Pinterest. I actually changed the sauce because I didn't want to use cream of chicken soup, and it turned out really well. I had a hard time getting the crumbs to stick, so make sure you press the cracker crumbs on when dipping them. I'm wondering if using an egg in the dipping process will help that. I'll try it out next time.

Crispy Cheddar Chicken
inspired from Jamie Cooks It Up


Ingredients:
Chicken:
2 large chicken breasts
1 sleeves Ritz crackers
1/8 teaspoon salt
fresh ground pepper
1/4 cup milk
1 1/2 cups cheddar cheese, grated
1/2 teaspoon dried parsley

Sauce:
3 tablespoons butter
3 tablespoons white flour
1/2 cup chicken stock or broth
1/2 cup milk
Salt and pepper
2 T sour cream

Directions:

Preheat oven to 400 degrees F. Spray a 9x13 pan with cooking spray and set aside.

Cut each chicken breast into 3 large chunks. Grind up the Ritz crackers in a small food processor or crush them in the package.

Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture to combine.

Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. Make sure you press the crumbs on or they will fall off.

Place chicken pieces in prepared baking dish.

Sprinkle the dried parsley over the chicken.

Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

To make the sauce, melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick. Add the chicken stock and whisk until smooth, then add the milk. Bring to a simmer and cook, stirring, until thickened. Add salt and pepper to taste. Add in sour cream with a whisk. Stir it over medium heat until the sauce is heated through. 

Serve sauce over the chicken.