I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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My husband’s brother and sister-in-law, Joe and Sue Luksich moved to Hobe-Sound, Florida, some time ago with their kids. Thanks to Facebook we’ve been able to keep in touch although realistically not at much as we should. We’ll post photos, updates and in some cases recipes. This next one is a recipe that Sue has posted twice thanks to all of the requests she gets for it, so I decided to test it out on the family last week. It was originally shared by an Erin Pawley and was a definite hit garnering the Luksich seal of approval.
Crispy Cheddar Chicken
2 pounds chicken tenders or 4 large chicken breasts
2 sleeves of Ritz crackers
¼ teaspoons salt
1/8 teaspoon pepper
½ cup whole milk
3 cups cheddar cheese, grated (I used a Colby/cheddar blend)
1 teaspoon dried parsley (I used fresh)
1 10 ounce can cream of chicken soup
2 tablespoons of sour cream
2 tablespoons of butter
¼ cup low sodium chicken broth (my addition, although lemon or white wine would also work)
Preheat oven to 400 degrees F and spray a 9-by-13-inch pan with non-stick spray and set aside.
Empty the crackers into a zip-top bag and crush (not pulverize, you want some texture). Add the salt and pepper to the mix and set aside. If using chicken breasts and not tenders, cut each breast into 3 large pieces (I seasoned them with salt, pepper and a little bit of garlic powder). Pour the milk, cheese and cracker crumbs into 3 separate shallow pans. Dip each piece of chicken into the milk, then the cheese pressing the cheese into the chicken with your fingers. Finish by pressing the cheesy coated chicken into the cracker crumbs.
Lay the chicken inside the pan and sprinkle the parsley over the chicken (see helpful hints). Cover the pan with foil and bake for 35 minutes, then remove the foil and bake for an additional 10 to 15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream, butter and chicken stock with a whisk over medium high heat until the sauce hot. Serve over chicken.
I lined the baking dish with aluminum foil before spraying it for easier cleanup. I also noticed that some of the cheese had fallen into the cracker mixture, so I took some of the cheese/cracker mixture and sprinkled it over the dish before baking for some extra crunch.
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