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Cracker Crumbed Chicken Breasts

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Delicious Cracker Crumbed Chicken Breasts served with cheese sauce

TRH Cracker Crumbed Chicken Breasts


  • 4 chicken breasts were washed and cut each fillet into 3 strips.
  • Salt and pepper
  • 1 1/2 boxes of Baker slow-baked Kips green onion flavored crackers crushed in a ziplock 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)


  1. Boil milk and butter together in a saucepan.
  2. Make a paste together with flour and a little water. Stir until smooth.
  3. Once the milk has boiled using a whisk pour in the flour slurry and whisk constantly until the sauce thickens.
  4. Add 1/4 cup Parmesan and stir in the sour cream if using.
  5. Boil up for 2 mins and add parsley. Set aside to serve with crumbed chicken
  6. Preheat the oven to 200 C grease your baking dish with cooking spray
  7. Pour crackers, milk, and cheese into 3 separate bowls.
  8. Dip chicken in milk, coat with the cheese pressing it on with your fingers, dip in crackers using your fingers to make it stick.
  9. I found if you place the chicken in your palm then cover it with cheese and crackers, turn it over and repeat another side of the chicken.
  10. Place in a baking dish and sprinkle with dried parsley.
  11. Cover the baking dish with tin foil and bake in the oven for 35 mins.
  12. Remove foil and bake a further 10 mins to really crisp and brown the chicken. Serve with cheese and parsley sauce, green salad, and sauteed spud potatoes.

Source: The Internet
Prepared, tried, and tested by Gail

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