When I saw Kevin’s recipe for this dish on his Closet Cooking blog, I immediately bought some Cheese-its and made sure I had the other ingredients as we headed into hunker down mode. After working thru some other planned meals, the day finally came to make this dish which we sided with a nice salad. The only changes I made to the recipes were to scale it up for the amount of chicken I had. Click on the link for the original recipe and lots of pics like this one of Kevin's dish.
Crispy Cheddar Chicken – Adapted from Closet Cooking
1¾ pound boneless skinless chicken breasts, trimmed and pounded thin
3/8 teaspoon onion powder
3/8 teaspoon garlic powder
¾ teaspoon oregano
salt and pepper to taste
3/8 cup flour
3 eggs, lightly beaten
1½ cup cheddar cheese, shredded
1½ cup cheese cracker crumbs
1. Season the chicken with the mixture of the onion powder, garlic powder, oregano, salt and pepper to taste.
2. Dredge the chicken in the flour, shaking off any excess, dip in the eggs, shaking off excess and press into the cheese followed by the cracker crumbs, before placing on a rack on a baking sheet.
3. Bake in a preheated 400F/200C oven until the chicken is cooked through, the cheese has melted and the crackers are golden brown and crispy, about 15-20 minutes. It took Larry’s about 15 minutes to get to 160F internal.
We decided to go without the cheese sauce for this first time and side it with a simple salad and it was a major hit with us – not surprising for a Kevin recipe.
We will definitely make it again and I strongly encourage you to give it a try – unless you are one of those rare people who does not like Cheese-it crackers so you could just use a cracker you do like.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
4/2/20 event date