Crispy Cheesy Chicken Recipes

CRISPY CHEDDAR CHICKEN

Steps:

• Cut each chicken breast into 3 large chunks.
• In a small food processor grind up the ritz crackers.
• Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
• Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
• Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
• Sprinkle the dried parsley over the chicken.
• Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
• Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY

Steps:

• Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
• On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
• Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
• Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
• After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
• Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
• Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
• Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
• Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
• Slice the chicken and serve drizzled with Dijon sauce.
• Enjoy!

CRISPY CHICKEN

Steps:

• In a shallow bowl, combine cereal, flour and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in cereal mixture. , Place in a greased 11x7-in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.

CHEESY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.

CRISPY & CHEESY CHICKEN PARMIGIANA

Steps:

• SAUCE:.
• In a medium saucepan, cook the onion, garlic, and parsley in the oil for approximately 15 minutes. Add stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and sugar. Cover and simmer for 30 minutes, stirring occasionally. Taste for flavor and add more sugar if sauce is too tart.
• In a shallow bowl or pie plate, stir together the egg, milk, and dash of salt and pepper; set aside. In another shallow bowl or pie plate, combine the bread crumbs, 1 Tablespoon Parmesan cheese, and dash of salt and pepper; set aside.
• Preheat oven to 350 degrees. Lightly pound chicken breasts, between 2 sheets of plastic wrap, with a mallet. Heat the oil in a large frying pan. Dip each breast in the egg mixture and then the bread crumbs, coating well with crumbs. Cook the breasts in the hot oil until golden brown, about 3 minutes on each side.
• Spread 1 cup of the sauce on the bottom of a 9"x13" baking dish. Place the breasts over the sauce. Spread 1-1/2 cups of sauce over the breasts, then sprinkle with 1/4 cup Parmesan cheese.
• Cover with foil and bake in preheated oven for 25 minutes. Remove foil and sprinkle with mozzarella cheese. Bake until cheese melts.
• Toss cooked pasta with remaining sauce. Serve pasta on the side.

CRISPY CHEDDAR CHICKEN RECIPE - (4.3/5)

Steps:

• Cut each chicken breast into 3 large pieces, like a chicken tender. In a small food processor add the Ritz crackers and pulse until they are crumbs. I three separate shallow bowls, add the milk, cheese and cracker crumbs. Cake pans work well. Add 1/4 teaspoon salt and 1/8 teaspoon pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Then, coat the cheesy chicken with cracker crumbs. Spray a 9×13 pan with cooking spray and place the coated chicken inside the pan. Sprinkle dried parsley over the chicken. Cover the pan with foil and bake at 400°F. for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. While the chicken is baking, combine the cream of chicken soup, sour cream and butter in a medium size sauce pan. Stir with a whisk until the sauce is smooth. Continue stirring over medium high heat until the sauce is nice and hot. Serve over the chicken.

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Cut the chicken breasts in half widthwise to make 4 thin breasts.
• Season the chicken with salt, pepper, and onion powder.
• Coat the chicken in flour, then egg, and then bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
• Transfer to a paper towel-lined plate to drain.
• Preheat oven to 450°F (230°C).
• Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
• Top with mozzarella slices and Parmesan.
• Bake for 10-15 minutes, or until the cheese is browned and bubbling.
• Serve with freshly chopped basil.
• Enjoy!