Thursday, April 14, 2011

Parmesan Crusted Chicken

In my house, this meal rules!  Comfort food plain and simple.  Crusted tender chicken smothered in a creamy sauce. I have been making this for more than 10 years. Every male family-member claims this as his favorite chicken, and we eat a lot of chicken!  I hope you enjoy it as much as we do.  

Parmesan Crusted Chicken
Adapted From Christmas Pantry Cookbook
Yields: 4-6 Servings
Time: 1 hour

15 Round butter crackers (like Ritz)
10 Saltine Crackers
1/3 Grated Parmesan cheese (I use the stuff in the green can, but any kind can be substituted)
3-4 Chicken Breast
1 stick margarine melted (butter can be substituted)

1 (10oz) can Cream of Chicken Soup (I use 98% fat free)
1 C Sour Cream
1 C Milk

Preheat oven to 350

Put both kinds of crackers into a small food processor or into a Ziploc bag

Get them finely crumbled

Add the Parmesan and turn the processor on for a few seconds just to mix or shake the bag. Pour into a small bowl.

Cut you chicken up in to bit size chunks

Place margarine into a small bowl and line up on your counter the chicken, margarine, cracker mixture and a greased 9X13-baking dish.
Dip chicken into margarine and then into cracker mixture and then place in the pan.  Repeat with all the chicken chunks.  Sprinkle any remaining cracker mixture on top.  
Put in the oven and bake for 30 minutes.

While baking whisk the sauce ingredients together.  When the chicken is finished pour the sauce on top of the chicken and put it back into the oven for 15 minutes or until the sauce starts to bubble on the edges.

"Put that in your back pocket"


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