Sunday, July 11, 2010

Cheddar Chicken

from Real Simple, May 2010, page 242

The Ritz crackers make the crust nice and crispy. I don't think it would reheat well, but that's just a guess on my part.

Hands-on time: 15 minutes
Total time: 45 minutes
Serves 4

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

Heat oven to 350. In a bowl, combine the crackers, cheese, garlic, and 1/4 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. (Note from Becky: don't forget the foil! The chicken stuck to the foil; I can't imagine scraping it off a pan.)

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.

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