Who doesn’t like cheese?
Well, I know a few of those people, but that’s not the case here with us, so I knew this chicken dish would be on our menu soon when I saw it on Larry’s blog.
This recipe has everything going for it, quick and easy with good ingredients, baked, not fried.
I trimmed and pounded thin the chicken breasts, seasoned them (I added a bit more), swiped them through beaten eggs, and dredged them with cheese and cheese cracker crumbs which were smashed in a Ziplock bag, readying them for baking.
The chicken baked quickly to crispy perfection: crunchy on the outside, juicy on the inside, and bursting with flavor.
 |
| Oven-ready! |
Cheddar cheese and Cheez-It crackers go great with the chicken, you can use a different cheese and your favorite crackers, there’s a plethora of options!
Serve with broccoli or asparagus, a green salad, maybe mashed potatoes for a side, perfect for the whole family, a winning dinner that’s satisfying and delicious.
This absolutely takes baked chicken breasts to a whole new level, try it, you’ll see!
Crispy Cheddar Chicken
Slightly adapted recipe: Big Dude's Eclectic Ramblings
Prep time: 10 MCook time: 20 MTotal time: 30 M
Full of flavor, tender chicken coated in cheddar cheese, cheese cracker crumbs and baked to crispy perfection. Delicious!
Ingredients:
- 1¾ pounds boneless skinless chicken breasts, trimmed and pounded thin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Salt and pepper to taste
- ⅓ cup flour
- 3 eggs, lightly beaten
- 1½ cups cheddar cheese, shredded
- 2 cups cheese cracker crumbs (Cheez-It Crackers)
Instructions:
How to cook Crispy Cheddar Chicken
- Preheat oven to 400°.
- Season the chicken with the mixture of the onion powder, garlic powder, oregano, salt and pepper to taste.
- Dredge the chicken in the flour, shaking off any excess, dip in the eggs, shaking off excess and press into the cheese followed by the cracker crumbs, before placing on a rack on a baking sheet.
- Bake until the chicken is cooked through, the cheese has melted and the crackers are golden brown and crispy, about 15-20 minutes.
Enjoy!
Glad you tried and enjoyed it and thanks for the shout out. Kevin's recipes are nearly always winners.
ReplyDeleteHi Larry! It's a great recipe, thanks for posting it! Have a good day!
DeleteThey look so nicely golden crisp and tasty :-) Definitely a winner!
ReplyDeleteHi Angie! They're a winner for sure! We really liked them! Thanks!
DeletePam, We are looking at making the same meal one evening in the near future. When Big Dude published it, I copied it too...and shared it with my better half. Can't miss on this one... Take Care, Big Daddy Dave
ReplyDeleteHi Dave! You won't be disappointed, they're delicious and easy to make! Have a good week!
DeleteHey Pam. Food looking good! Love a good crispy outside of anything.
ReplyDeleteHey Ivy! How are you? I like crispy too! 😉 take care!
DeleteHi Pam. Doing real good. Working on raised garden beds for outside. How about you guys? Haven't seen a post from you in awhile.
DeleteWow oh wow!
ReplyDeleteHi Anne! Wow is good! Have a good week!
DeleteI think I've already mentioned on your blog that I don't mix dairy with meat (for religious reasons), but with the right photos and description I'm able to imagiune the great taste of the dish, and enjoy it.
ReplyDeleteI'm always impressed by your food photos and by your writing style, Pam.
Yes, I remember that, Duta, as I have friends who are the same. Thanks for the nice complement and have a good week! Take care
DeleteCheezIts! I love CheezIts, but never thought of cooking with them. I always ask for a pack of them when I fly Delta. That’s going to be a while before it happens again, I guess I should buy some but I’m not going to stores. (I do still have some Pepperidge Farm goldfish, a similar taste).
ReplyDeletebe well... mae at maefood.blogspot.com
Hi Mae! I never thought of cooking with Cheez-Its either, but they're good. Yes, it's going to be a while before things are back to normal, and then Happy Flying! 😊 Take care
DeleteMmmm that looks good. Hope you are doing well and coping with the present situation. We have just been told lock-down has been extended now to 11 May. Stay safe, Diane
ReplyDeleteThanks, Diane! Oh my gosh, May 11th! There is talk of extending it here in Illinois through the middle of May, we will know in a day or two. Stay safe your way too!
DeleteHi Pam this plate really looking good and Im hungry!!hugs and take care
ReplyDeleteThanks, Gloria! Take care. Hugs to you!
DeletePam, I miss Cheez-Its! We don't have them here and no close copy either. What a great idea for baked chicken. I wonder if would work if one uses crunchy Cheetos? We get those here. No, I should make some Cheez-Its. Now, I must be off to find a copy cat Cheez-Its recipe.
ReplyDeleteHa, sounds like you'll be busy, Ron! I imagine the crunch Cheetos would work just as well. That would interesting to make copy cat Cheez-Its! Thanks for the visit!
DeleteYum!! We even have Cheez-Its in the pantry!! Looks like a plate of comfort.
ReplyDeleteHi Liz! It's a good way to try them! Thanks, take care!
DeleteThat really looks appetizing. Cooking just for myself now, it’s not as fun as when I cooked for the family. Lately I have been eating soups and fruits, it’s easier. I would rather have your dish, though.
ReplyDeleteHi Vagabonde! Yes, I get that with the cooking. Thanks and take care
DeleteThis does sound delicious! Love that crunchy cheddar coating!
ReplyDeleteThanks, Susan! It was! Take care
DeleteWhat an awesome idea Pam, adding cheese crackers on the chicken crust...it sure looks super delicious...thank you so much for the recipe.
ReplyDeleteHave a great weekend and stay safe!
Hi Juliana! It was tasty chicken! You have a great weekend also and be safe!
DeleteGreat idea and easy to get. I'll add cheese crackers to my weekly list. Thanks!
ReplyDeleteThanks, Buttercup! Take care
DeleteWhat an interesting dish! And this is loaded with flavor. LOADED! Perfect comfort food -- which we all need at the moment. Thanks!
ReplyDeleteHi John! Yes, good for now. Thanks and take care
DeleteGood to know that works too! I learn so much from you as well! Keep it up great post.
ReplyDeleteFirst of all, who doesn't like cheese????? Love this recipe. Cheez-its are one of my weaknesses! Be well, Pam!
ReplyDelete