Description
Cheddar cheese and crushed crackers create the best crust for chicken you’ll ever try. The Cracker Crumbed Chicken Breasts recipe is simple, crunchy, and irresistible.
Ingredients
Units
Scale
- 4 chicken breasts, washed and cut into 3 strips each
- Salt and pepper, to taste
- 1 1/2 boxes Baker’s slow-baked Kips green onion flavored crackers, crushed (ziplock bag or food processor works fine)
- 1/2 cup whole milk (for dipping)
- 3 cups cheddar cheese, grated
- 2 tsp dried parsley
White Cheese & Parsley Sauce
- 1 cup whole milk
- 2 tbsp butter
- 2 tbsp flour or cornflour (Maizena)
- 1/4 cup grated Parmesan cheese
- 2 tbsps finely chopped parsley
- 2 tbsp sour cream (optional, for extra creaminess)
Instructions
- Heat milk and butter in a saucepan until it boils.
- Mix flour with a splash of water to make a smooth paste, then whisk it into the hot milk.
- Keep whisking until the sauce thickens.
- Stir in Parmesan, parsley, and sour cream (if using).
- Let it bubble for 2 minutes, then set aside.
- Preheat oven to 200°C (400°F) and lightly grease a baking dish.
- Set out three bowls: one with milk, one with cheddar, one with crushed crackers.
- Dip chicken in milk, then press cheese onto both sides, then coat with crackers. (It’s messy, but using your palms works best.)
- Lay strips in the baking dish and sprinkle with dried parsley.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake another 10 minutes until golden and crispy.
- Serve hot with the parsley cheese sauce, a side salad, and sautéed potatoes.
Notes
Prepared, tried, and tested by Gail
