Deep Dish Cheddar Chicken Recipes

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DEEP-FRIED CHICKEN WITH CHEDDAR CHEESE GRITS



Deep-Fried Chicken with Cheddar Cheese Grits image

Provided by Sandra Lee

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 cups canola oil
1 egg
1/2 cup buttermilk
2 tablespoons hot sauce
1 (10-ounce) box fish fry mix (recommended: McCormick)
2 tablespoons Cajun seasoning
1 pound boneless, skinless chicken breast, thinly sliced
Salt and freshly ground black pepper
2 cups milk
3 tablespoons butter
1 cup instant grits
Salt and freshly ground black pepper

Steps:

  • For the chicken: Fill a large heavy-bottomed high-sided skillet with enough oil to come 1/3 of the way up the sides. Place over medium heat.
  • Set up a breading station by whisking together the eggs, buttermilk and hot sauce in 1 pie plate or baking dish, and stirring together the fish fry mix and Cajun seasoning in another. Dip each chicken breast in the egg mixture, and then press into the fish fry mixture, making sure it gets completely coated. Set aside while the oil is heating.
  • When the oil reaches about 365 degrees F, carefully place the chicken into the oil. Fry in 2 batches so that the pot does not get overcrowded. Fry until just cooked through, 6 to 8 minutes. Remove from the oil and drain on a tray lined with paper towels.
  • For the grits: In medium pot, heat the milk to a simmer over medium heat. Whisk in the butter. Whisk in the grits and continue to whisk until thickened. Mix in 1/2 cup cheese and continue to stir until the cheese is melted and incorporated. Remove from the heat, sprinkle each serving with 1 tablespoon of the remaining cheese and serve along with the fried chicken.

DEEP DISH CHEDDAR CHICKEN



Deep Dish Cheddar Chicken image

A wonderful potluck dish that I found originally in a TV guide insert for a Kraft TV event, many many years ago. Wonderful. I often add sage, as I like that flavor, but it's good without t, and will get great reviews from all who try it. I use breasts for this, but I'm sure any chicken would work well.

Provided by Shell_Shephard

Categories     Savory Pies

Time 55m

Yield 8 , 8 serving(s)

Number Of Ingredients 10

1/2 cup onion, chopped
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1 dash pepper
1 1/2 cups milk
4 cups cooked chicken, chopped
8 ounces cheddar cheese, grated
10 ounces frozen broccoli, cooked and drained
8 ounces Pillsbury Refrigerated Crescent Dinner Rolls

Steps:

  • Saute onion in 1/4 cup butter.
  • Blend in flour and seasonings.
  • Gradually add milk, stirring constantly until thickened.
  • Add chicken, cheese, and broccoli; mix well; and spoon into 13x9 baking dish.
  • Separate rolls into 1 large (long) and 2 small rectangles; firmly press perforations to seal.
  • Cut large rectangle into 4 strips lengthwise. Place on top of casserole.
  • Cut small rectangles into 8 strips crosswise (4 each).
  • Create a lattice pattern by weaving the short pieces over and under the long pieces.
  • Brush with melted butter.
  • Bake at 350 degrees for 35 minutes.

Nutrition Facts : Calories 426.7, Fat 23.4, SaturatedFat 12.4, Cholesterol 118.2, Sodium 529.1, Carbohydrate 23.1, Fiber 2.4, Sugar 2.3, Protein 30.3

BAKED CHEDDAR-DIJON CHICKEN TENDERS



Baked Cheddar-Dijon Chicken Tenders image

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
2 cups cheddar crackers, such as Cheez-It or Cheese Nips
1/4 teaspoon paprika
1 1/4 pound chicken tenders
3 large eggs
2 teaspoons Dijon mustard
1 cup all-purpose flour
Ranch dressing, ketchup or honey mustard, for dipping

Steps:

  • Position a rack in the lower third of the oven and preheat to 475 degrees F. Line a baking sheet with foil and brush it with the olive oil.
  • Pulse the cheddar crackers in a food processor until finely ground. Alternatively, place the crackers in a resealable plastic bag and crush them with a rolling pin. Transfer the cracker crumbs to a wide, shallow bowl then stir in the paprika.
  • In another wide, shallow bowl, whisk together the eggs with the mustard. Place the flour in a third wide, shallow bowl.
  • Coat each chicken tender in the flour, shaking off any excess, then dip it in the eggs. Press it in the cracker crumbs until evenly coated then transfer to the prepared baking sheet, arranging all of the chicken tenders in a single layer about 2 inches apart.
  • Bake, flipping them once, until golden brown, about 15 minutes total. Serve with ranch dressing, ketchup or honey mustard, for dipping.

CHEDDAR BAKED CHICKEN



Cheddar Baked Chicken image

This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?

Provided by Judy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 12

¼ cup butter, melted
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
½ cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 19.9 g, Cholesterol 119.5 mg, Fat 22.1 g, Fiber 0.9 g, Protein 22.1 g, SaturatedFat 13 g, Sodium 866 mg, Sugar 1.4 g

CHEDDAR BAKED CHICKEN RECIPE



Cheddar Baked Chicken Recipe image

Tender, juicy chicken with a crispy cheddar coating.

Yield 6

Number Of Ingredients 11

1/2 cup butter (divided)
1 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 eggs
1 Tablespoon milk
1 cup shredded cheddar cheese
1/2 cup seasoned bread crumbs
1 cup Corn Flakes (crushed)
6 boneless skinless chicken breasts

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.

Nutrition Facts : Servingsize 1 serving, Calories 1100 kcal, Fat 20 g, SaturatedFat 4 g, Cholesterol 517 mg, Sodium 799 mg, Carbohydrate 56 g, Sugar 4 g, Protein 166 mg

CRISPY CHEDDAR CHICKEN



Crispy Cheddar Chicken image

Make and share this Crispy Cheddar Chicken recipe from Food.com.

Provided by Aunt Sukki

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
1 (14 ounce) can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter

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.

CHEDDAR CHICKEN



Cheddar Chicken image

A quick and easy coated chicken recipe for busy people on the go!

Provided by Karen Anne Bush

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 5

1 cup crushed cornflakes cereal
¾ cup grated Parmesan cheese
¼ cup shredded Cheddar cheese
½ cup butter, melted
8 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
  • Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
  • Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 3.4 g, Cholesterol 109.3 mg, Fat 16.3 g, Fiber 0.1 g, Protein 31.4 g, SaturatedFat 9.7 g, Sodium 320.3 mg, Sugar 0.5 g

CHEDDAR OVEN FRIED CHICKEN RECIPE BY TASTY



Cheddar Oven Fried Chicken Recipe by Tasty image

Here's what you need: cheese cracker, pepper, flour, eggs, skin-on chicken drumsticks, skin-on chicken thighs, broccoli floret, yukon potato, olive oil, fresh rosemary, garlic, salt, pepper, fresh parsley

Provided by Betsy Carter

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

3 cups cheese cracker, crushed
¼ teaspoon pepper, optional
2 cups flour
5 eggs, whisked
4 skin-on chicken drumsticks
4 skin-on chicken thighs
3 cups broccoli floret
3 cups yukon potato, quartered
3 tablespoons olive oil
2 tablespoons fresh rosemary, leaves, chopped
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
fresh parsley, for garnish

Steps:

  • Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
  • In a separate bowl, beat eggs until smooth.
  • Roll each chicken piece into flour and then coat into eggs.
  • Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
  • Arrange chicken pieces on a parchment-lined baking sheet.
  • Preheat oven to 425°F (220°C).
  • In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
  • Arrange vegetables on parchment-lined baking sheet.
  • Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
  • Top chicken with parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 65 grams, Fat 23 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

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