4 chicken breasts fillets washed and cut each fillet into 3 strips.
Salt and pepper
1 1/2 boxes of Bakers slow baked Kips green onion flavored crackers or Ritz crackers crushed in a zip-lock bag or food processor
1/2 cup whole milk
3 cups cheddar cheese, grated
2 teaspoon dried parsley
White cheese and Parsley sauce
1 cup whole milk
2 tbsp butter
2 tbsp flour or cornflour
1/4 cup grated Parmesan cheese
2 tbsp finely chopped parsley
2 tablespoon sour cream (optional)
Boil milk and butter together in a saucepan.
Make a paste together with flour and a little water.
Stir until smooth.
Once milk has boiled using a whisk pour in the flour slurry and whisk constantly until sauce thickens.
Add 1/4 cup Parmesan and stir in the sour cream if using.
Boil up for 2 mins and add parsley. Set aside to serve with crumbed chicken
Preheat oven to 200 C grease your baking dish with cooking spray
Pour crackers, milk and cheese into 3 separate bowls.
Dip chicken in milk, coat with the cheese pressing it on with your fingers, dip in crackers using fingers to make it stick.
I found if you place the chicken in your palm then cover with cheese and crackers, turn over and repeat other side of chicken.
Place in baking dish sprinkle with dried parsley.
Cover baking dish with tin foil and bake in oven for 35 mins.
Remove foil and bake a further 10 mins to really crisp and brown the chicken.
Serve with cheese and parsley sauce, green salad and sautéed parsley spud potatoes
Prepared, tried and tested by: Gail Haselsteiner