It was the name of this recipe that caught my eye. I love cheese, and of the more than dozen kinds we keep on hand, sharp cheddar is among them. I became a bit skeptical of the recipe when I read through it saw that it called for crackers, though. To me, crackers are primarily a vehicle for eating cheese or cheese spreads. Upon further considering, I realized the crackers would be a great delivery system for the cheese (even in a chicken recipe) and I decided to try out the recipe.
The original recipe called for a specific brand of butter crackers, but I prefer not to be tied to a particular brand of something when there are so many similar products on the market. The dish will come out wonderfully whether you use Captain’s Wafers, Keebler Town House or Club Crackers, Ritz Crackers, or some other brand of butter cracker. Ritz Crackers are the most popular in blind taste tests and are probably the most widely recognized in the genre. Nabisco introduced them to the Philadelphia and Baltimore markets on November 21, 1934. They were well received due to their light and buttery flavor, but their name was important, too. It conjured up images of wealth by alluding to the luxurious Ritz-Carlton Hotel in New York. That implied promise of better times to come appealed to many Americans during the Great Depression years. Within a year, Nabisco was selling Ritz Crackers nationally and within three years, Ritz became the best selling cracker in the world.
And just so you know, the holes in crackers have a name and a purpose! They are called docking holes and their purpose is to stop large air pockets from forming in the cracker while it is baking.
Cheddar Chicken
Cheddar Chicken (adapted from realsimple.com) Serves 4, Total Time: 40 minutes, Hands-On Time: 15 minutes
Ingredients:
- 16 butter crackers, crushed (about 3⁄4 cup)
- 6 ounces sharp cheddar cheese, grated
- 1 clove garlic, finely chopped
- kosher salt and black pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- 4 tablespoons unsalted butter, melted
Directions:
Heat the oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.
Pound the chicken to 1/2-inch thickness. Cut into 4 equal pieces. Season each piece with salt & pepper on both sides.
Pound the chicken to a uniform thickness, around 1/2 inch.
Dip each piece in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the coated chicken on a foil-lined baking sheet.
Dip the chicken breasts in melted butter then the crumb mixture.
Sprinkle any remaining cracker mixture on the chicken and drizzle it with any remaining butter.
Put the coated chicken on a foil lined baking sheet.
Bake until the chicken is golden brown, about 25 to 30 minutes.
Quick & delicious!
Serve immediately.
Simple, but oh so delicious!
This is a delicious, yet quick & easy chicken dish for a busy evening! ~Linda
Cheddar Chicken (adapted from realsimple.com) Serves 4, Total Time: 40 minutes, Hands-On Time: 15 minutes
Ingredients:
- 16 butter crackers, crushed (about 3⁄4 cup)
- 6 ounces sharp cheddar, grated
- 1 clove garlic, finely chopped
- kosher salt and black pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- 4 tablespoons unsalted butter, melted
Directions:
Heat the oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.
Pound the chicken to 1/2-inch thickness. Cut into 4 equal pieces. Season each piece with salt & pepper on both sides.
Dip each piece in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the coated chicken on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle it with any remaining butter. Bake until the chicken is golden brown, about 25 to 30 minutes. Serve immediately.