Subj : 100 E-Z Dinners - 09
To   : All
From : Dave Drum
Date : Tue Nov 26 2024 14:16:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ritzy Cheddar Chicken Breasts
Categories: Poultry, Dairy, Breads, Vegetables
     Yield: 4 servings

     1 tb Olive oil; more for greasing
          - the wire rack
   1/4 c  Sour cream
     1 lg Egg white
     1 ts Dijon mustard
          Salt
     2 lg Boned, skinned chicken
          - breasts
     1    Sleeve Ritz crackers
     2 oz Extra-sharp Cheddar cheese;
          - coarse grated
   1/2 ts Garlic powder
   1/2 ts Onion powder

 Position rack in the bottom third of the oven and set
 oven @ 450oF/232oC. Place an ovenproof wire rack over a
 sheet pan. Dab a folded-up paper towel with olive oil
 and rub it over the wire rack to grease it.

 In a medium bowl, whisk together the sour cream, egg
 white and Dijon mustard until smooth. Season with salt.
 Lay the chicken flat on a cutting board and carve each
 breast in half horizontally so you end up with four thin
 cutlets. Add the chicken to the sour cream mixture, and
 using your hands, smear the sour cream all over the
 chicken.

 In a large bowl, crush the Ritz crackers into coarse
 pieces with your fingers. Some crackers will turn to
 rubble while others turn to dust. Add the cheese, garlic
 powder, onion powder and olive oil. Season with 1/2
 teaspoon salt and toss until evenly distributed. Holding
 one of the chicken cutlets by its thinner end, add to
 the bowl with the crumbs, and using your hands, pack the
 crumbs onto the chicken, pressing them in to create a
 thick coating. Transfer the breaded chicken to the rack
 in the sheet pan. Repeat with the remaining three
 cutlets.

 Bake the cutlets until the outsides are crispy and the
 insides are no longer pink, 10 to 15 minutes. Let the
 chicken cool slightly so the coating can set, about 5
 minutes, before transferring to plates and serving.

 By: Eric Kim

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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