MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ritzy Cheddar Chicken Breasts
Categories: Poultry, Breads, Cheese, Dairy
Yield: 4 Servings
1 tb Olive oil; more for greasing
- rack
1/4 c Sour cream
1 lg Egg white
1 ts Dijon mustard
Salt
1 1/2 lb Chicken breasts (2 lg);
- boned, skinned
1 Sleeve Ritz crackers (100 g)
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 to
450 F/232 C. 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 ts 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.
Recipe by Eric Kim
Recipe FROM:
https://cooking.nytimes.com
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