Sharp cheddar chicken (with broccoli and rice)

[photo from realsimple—you didn’t think I can take a picture like that, did you?]

MMMMmm!!! Probably my favorite thing to make for company and my favorite thing I’ve learned from RealSimple. No one would know how easy it is to make :). Everyone likes it. Perfect for a no-school dinner?!

Cheddar Chicken
{From RealSimple}

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
wild rice pilaf and steamed green beans (optional)

01 | Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.
02 | Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet.
03 | Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown, 25 to 30 minutes.
04 | Serve with the pilaf and green beans, if desired. (I desire it)

NOTE: I use “Buttery Garlic” Club crackers for my crust because I’m a fan of garlic. And butter. If you like stronger cheeses,  I would also use extra sharp cheddar. Mmm.  And because I’m lazy, I use the wild rice Rice-a-Roni. Oh, and my chicken doesn’t look exactly like that. Mine looks more like breaded chicken because I’m OCD and want an even coat.

Bon Appetit!

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