RITZY CHICKEN
Can prep early and refrigerate for up to 2 days.
Provided by Justin Rand
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat until the oil shimmers; meanwhile, beat the egg whites until frothy in a bowl, and place the bread crumbs in a separate flat bowl. Dip the chicken breasts into the egg white, dredge in crumbs, and brown on both sides in the hot oil until golden, 3 to 5 minutes per side. Place the chicken breasts into the baking dish.
- In a small bowl, mix about 3 tablespoons of evaporated milk with the cornstarch until smooth. Pour the rest of the evaporated milk into a saucepan, and mix in Parmesan cheese, parsley, and black pepper. Over medium-low heat, bring the milk mixture just to a bare simmer, and whisk in the cornstarch mixture; let cook until thickened, about 1 minute. Pour the sauce over the chicken breasts; sprinkle top with mozzarella cheese.
- Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 326.9 calories, Carbohydrate 19.2 g, Cholesterol 84.5 mg, Fat 9.5 g, Fiber 0.9 g, Protein 39 g, SaturatedFat 3.9 g, Sodium 609.5 mg, Sugar 7.9 g
RITZY CHICKEN NUGGETS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 12h45m
Yield 12 to 16 nuggets, to serve 3 to 4 children, or 2 adults
Number Of Ingredients 12
Steps:
- Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
- Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
- When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
- Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
- Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.
- Slice the lettuce into 1/2-inch slices across and put into a bowl. Add the diced gherkins and capers.
- Combine the dressing ingredients, whisking together, and then pour over the salad tossing it to mix. Arrange on a couple of plates and sprinkle over the parsley. Serve with the chicken nuggets.
RITZY CHICKEN CASSEROLE
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F. Lightly grease a 2-quart casserole dish.
- In a bowl, combine the soup, sour cream, chicken broth, and diced, cooked chicken.
- Crumble 1 sleeve of Ritz crackers into the bottom of the prepared casserole dish. Drizzle half of the melted butter over the crackers.
- Spoon the mixture over the Ritz cracker layer.
- Crush the remaining sleeve of crackers and toss them in a bowl with the remaining melted butter. Sprinkle the buttered cracker crumbs over the chicken mixture.
- Bake the casserole in the preheated oven for 30 to 40 minutes, or until hot and bubbly.
Nutrition Facts : Calories 569 kcal, Carbohydrate 26 g, Cholesterol 147 mg, Fiber 1 g, Protein 39 g, SaturatedFat 15 g, Sodium 425 mg, Sugar 4 g, Fat 34 g, ServingSize 1 casserole (6 servings), UnsaturatedFat 0 g
RITZY CHICKEN LIVERS
Chicken livers coated with butter and Ritz™ crackers ...simple and snazzy!
Provided by Lisa Collins
Categories Appetizers and Snacks Meat and Poultry Chicken
Yield 5
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.
- Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 10.5 g, Cholesterol 289.4 mg, Fat 17.7 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 8 g, Sodium 274 mg, Sugar 1.1 g
RITZY CHICKEN
Make and share this Ritzy Chicken recipe from Food.com.
Provided by KimmieOH
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Crumble one sleeve of Ritz crackers in the bottom of a 2-1/2qt.
- Casserole dish.
- Drizzle ½ of the melted margarine over the crackers.
- Mix the soup, sour cream and broth Place the chicken breast on top of the crackers and pour the soup mixture over top of the Chicken.
- Crush the remaining sleeve of crackers overtop of the chicken mixture.
- Drizzle the remaining melted margarine over the crackers.
- Bake 300 degrees for 30 45 minutes.
- Place Cheese and cracker crumbs over cooked chicken- bake 10 more minutes until cheese is melted.
Nutrition Facts : Calories 533.2, Fat 41.3, SaturatedFat 13.4, Cholesterol 100.8, Sodium 969.2, Carbohydrate 8.4, Sugar 0.6, Protein 31.8
RITZY CHICKEN
When your family is hungry and the clock is ticking closer to dinnertime, you can't go wrong with this chicken and noodle casserole.-Millie Poe, Corning, Arkansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a large bowl, combine the soup, milk, sour cream, poultry seasoning, salt and pepper until blended. Stir in the noodles and chicken. , Transfer to a greased 1-1/2-qt. baking dish. Combine cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 489 calories, Fat 25g fat (11g saturated fat), Cholesterol 133mg cholesterol, Sodium 979mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
RITZY CHICKEN
I love this recipe because it's the ultimate comfort food. It's easy and can be made ahead and kept in the fridge until later.
Provided by Dontwannashare
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in casserole dish.
- Spread soup over chicken.
- Sprinkle crackers over soup.
- Pour butter over crackers.
- Bake 350 for 45 minutes.
RITZ CHICKEN
This Ritz Chicken has 5 ingredients that you probably have on hand! It's easy, delicious and kid approved. A favorite {and easy} dinner for anyone who likes tender chicken! #ritzchicken #chicken #ritzcrackerchicken #bakedchickenrecipe #recipe #numstheword
Provided by Janelle
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 350*F
- Coat a casserole dish with non-stick cooking spray or butter.
- Pour melted butter into a shallow bowl.
- In a second bowl combine Ritz crackers, garlic powder & Parmesan cheese.
- Rinse off Chicken and pat dry.
- Dip chicken into butter, making sure every inch is covered.
- Then dip chicken into Ritz cracker mixture, coating completely.
- Place chicken into casserole dish.
- Bake for 45 minutes or until chicken reads 165* with a digital meat thermometer.
RITZY CHEDDAR CHICKEN BREASTS
They're as good as they sound: cheesy chicken cutlets coated with buttery Ritz crackers. Skipping the usual flour-egg-bread crumb dredge, this recipe relies instead on a flavorful base layer of tangy sour cream, which has lactic acid that tenderizes boneless, skinless chicken breasts beautifully. When it comes to breaded white meat, thin cutlets are ideal, which you can buy from the store or achieve by slicing thick breasts in half horizontally (no pounding necessary). They cook more evenly this way, staying tender throughout as they're quickly baked in a hot oven. Serve with something fresh - a big green salad, perhaps - to balance the wonderful richness of this nostalgic number.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
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