Cooking: Cheesy Baked Chicken

[thistlechaser]

I decided to give cooking another try this weekend, so on Friday I looked for some recipe that wouldn't be too challenging and also looked like it'd taste good. Cheesy Baked Chicken seemed to fit the bill.

Got home with all the ingredients and pondered the recipe. Hm. An entire sleeve of Ritz crackers and a whole bag of shredded cheese for two to three boneless breasts? Seemed like a hell of a lot of both.

I crushed up half a sleeve and just sprinkled cheese on top (enough to cover the breasts, but that was no where near the entire bag). Into the oven!

It ended up semi-okay. Didn't taste bad, didn't taste good. Sure as heck didn't taste cheesy. Tasted a whole lot like soggy Ritz crackers. Would not make again, but I ate this batch of it.

Have tons more breasts. Will make more tomorrow with mmm chinese BBQ sauce (can't remember the name of it), and more breasts are in the freezer for some other attempt. (Safeway had a sale and I got a package of 6 boneless breasts for $5; darned things are giant, too!)

Comments

[voidmagus.livejournal.com]

This sounds very similar to one of my favorite childhood recipes. Even with my knowledge of science and years of experimenting, I can never get it quite as good as Mom when she makes it. If you're not being a perfectionist though, the dish is very simple. 3 ingredients - chicken, crushed Cheez-It/CheeseNip crackers, and a little butter. Melt the butter, dip the chicken in the melted butter, roll in the crackers. Oven at 375, cover the baking dish with aluminum foil, bake 30-45 minutes (based on chicken strips vs breasts). Uncover, bake another 15 minutes.

[voidmagus.livejournal.com]

I should not this does NOT taste like soggy crackers, provided you don't overbread them. You should not end up with a piece of chicken completely covered in half an inch of crumbs - a quick roll in the crumbs is usually enough. You'll still be able to see a good bit of the chicken. The cracks will dissolve in the first stage of baking, becoming a deliciously cheesy layer, which will harden into a crust in the second stage.

[thistle-chaser.livejournal.com]

Huh! That sounds really good (and easy!). I'll have to try to remember to buy some Cheez-Its to do this with.