Wednesday, December 7, 2011

Cheddar & Cracker Chicken

It's been a while since I've made chicken and sides in our house.  I've had a slight obsession with casseroles and crock pot meals lately.  They're so easy!  Anyhow, we came back from my parents house with lots of mashed potatoes from Thanksgiving.  So, I decided to make chicken and broccoli to go with. I went to Pinterest for the recipe, which I found here.  It was the perfect chicken recipe to compliment the mashed potatoes and steamed broccoli. Looking forward to the leftovers for lunch tomorrow.  Enjoy!

Cheddar & Cracker Chicken
                                                          recipe adapted from Real Simple
16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted

Heat oven to 350° F. 

In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper. Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.

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