Saturday, September 14, 2013

Ritz Cracker Crunchy, Cheezy Chicken

One of my favorite things to do is find recipes that I think we will enjoy. I saw this one on Breezy Boo's Blibber Blabber Blog.

I didn't have Ritz crackers but had Town House, which is a favorite in our home. 


4 large chicken breast ( I used two)

2 sleeves Ritz crackers ( used one sleeve Town House)

1/4 tsp. salt

1/8 tsp. pepper

1/2 cup milk (  took Breanna's suggestion and used one egg. She said it helped the cheese and cracker crumbs stick)

3 cups cheddar cheese ( used 1 1/2 cups monterey jack cheese)

1 tsp. dried parsley ( used fresh- chop very fine)

1 10 ounce can cream of chicken soup*

2 tablespoons sour cream *

2 tablespoons butter *


Preheat oven to 400 degrees 

Wash and dry the chicken breast and place them on a clean plate

I unwrapped the sleeve of the Town House crackers and into my Cuisinart they went.  Made sure all the crumbs were crushed fine. Added the salt and pepper to the cracker crumbs.  Placed the mixture on a large dish. I usually use a dinner plate.

 Whisk the egg in a shallow bowl.

 Added the shredded cheese to a medium size plate.

The chicken is first dipped in the egg then the cheese and then the crumbs.  It was easier for me to split the cracker crumbs and cheese, half on one plate and the rest on another plate. 

 The cheese stuck to one side of the chicken but when I flipped  to coat the other side some fell off. I pressed addition shredded cheese to both sides by using  cheese on the other plate ( from the 1 1/2 cups that was shredded). 

The cracker crumbs that were split,  pressed the chicken with the cheese into the crumbs on the first plate and flipped chicken over and pressed into crumbs on the other plate . **

Sprayed baking dish ( size will depend on how many breast you want to bake) a with non stick spray. Placed the chicken in the dish.

Breanna  preheated oven to 400. I switched to 350 for 45-55 mins .

I didn't cover with foil. I added additional butter to the top of the chicken. Placed a slice less then a teaspoon on each breast.

It came out with a crunch and had no problem with the coating sticking to the chicken .

* I didn't make the sauce.

** Yes, I had two additional dishes to wash but the coating was even on both sides. I don't usually coat chicken this way but with this recipe it worked out.


  1. Yummmmmmmmmmmmm-that looks so good Linda. The last chicken recipe I made we loved but the ding dang coating fell off-talk about maddening.

    Copying to try for sure. Thank you! And I LOVE the name of that blog. It makes me smile. :)

  2. Gm, Looks like you have been very Busy Linda. Great looking recipes.I have seen this one before and often thought of making it.
    It looks wonderful and those buttery little crackers did that chicken just fine. Mmmm

    Thanks for sharing the Recipes and Photos.


  3. Carol, That is a great name and that extract sounds interesting. Will have to look into that one. You can tell I am NOT the Baker. When I do its basic stuff that even a kid could

    Ladies the cool weekend. 70 here today.


    1. That Caramel extract from Watkins ROCKS Janie.......I find myself reaching for it more and more when I bake. I love using it in recipes that contain adds another dimension of flavor. I hope you can find it-it's some good stuff! :)


  4. This sounds and looks so delicious!


  5. This looks so good. I would love to try it. Just curious how it would do with my diet. I love town house and Ritz crackers too. Thanks Linda. Good Morning Ladies ..

  6. The chicken looks crunchy and moist. that's not an easy thing to do. it's so hard to keep the coating to stay on and yours look cooked to perfection. I'm going to have to move in between you and Carol so I can go either way for dinner! The name of that blog is cute