Better Cheddar Chicken Recipes

CHEDDAR BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
• In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
• Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

RITZY CHEDDAR CHICKEN BREASTS

Steps:

• Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
• In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
• In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
• Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

GARLIC CHEDDAR CHICKEN

Steps:

• Preheat oven to 350 degrees and grease a baking sheet.
• Add butter and garlic to a small saucepan on medium-low heat and cook for 3 minutes.
• In a large bowl mix together the breadcrumbs, cheddar cheese, parmesan cheese, parsley, salt, and pepper.
• Add the flour to a flat plate.
• Dip the chicken into the flour on both sides, then into the butter mixture, and finally into the cheese and breadcrumb mixture.
• Place onto the greased baking sheet.
• Top with any remaining butter (if you have any).
• Bake for 30-40 minutes until crust has browned.

GARLIC CHEDDAR CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
• Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

CHEDDAR BAKED CHICKEN RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Melt 1/4 cup butter and pour melted butter in an even layer in a 9 x 13 inch baking pan.
• In a small mixing bowl, combine flour, salt, pepper, and garlic powder; set aside.
• In another bowl, whisk together eggs and milk; set aside.
• In a third bowl, combine cheddar cheese, bread crumbs and crushed Corn Flakes; set aside.
• Dip each chicken breast in the flour mixture, then the egg mixture and finish by coating it in the Corn Flake mixture.
• Place coated chicken breasts in prepared pan and use the remaining butter to put a pat of butter on top of each piece of chicken.
• Bake for 35 minutes, or until chicken is cooked through.