Another Crispy Cheddar Chicken
This simple and easy "Another Crispy Cheddar Chicken" recipe is just the thing you need for a nice fall dinner recipe idea. This crispy cheddar chicken recipe and the creamy sauce that goes with it is sure to be your new favorite way to have chicken.
This crispy cheddar chicken recipe has the perfect crispy coating that you will fall in love with, and the creamy sauce pairs perfectly for a combination like no other. The crispy cheddar chicken recipe ingredients include chicken breasts, Ritz crackers, salt, pepper, milk, grated cheddar cheese and parsley. To start cut each chicken breast into three large chunks. In a food processor grind up the ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss some salt and some pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. There are lots of step by step recipe photos to guide you through this easy to do dinner recipe. Jamie the creator of this recipe site suggests the following recipes to serve with this tasty crispy cheddar chicken recipe, to include rice pilau with almonds recipe, roasted garlic mashed potatoes recipes, baked French fries recipe, roasted broccoli with Balsamic glaze recipe, glazed rosemary carrots recipe or roasted asparagus recipe.
Cheese is a food that is derived from milk and produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It uses the proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During cheese production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced, the styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
Rice is usually rinsed before cooking to remove the excess starch. Rice that is produced in the United States is usually fortified with vitamins and minerals, and rinsing will result in a loss of nutrients. Rice may be rinsed repeatedly until the rinse water is clear to improve the texture and taste. Rice may also be soaked to decrease the cooking time, minimize exposure to high temperature, and reduce stickiness. For some rice varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. Rice may be soaked for 30 minutes up to several hours. Brown rice may be soaked in warm water for 20 hours to stimulate germination.
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