Crispy Cheddar Chicken

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This is another idea I found on Pintrest. I loved the sound of it alone. I mean Crispy + Cheese + Chicken? Heck ya sign me up!! It was a fantastic recipe and you can see the original recipe at Jamie Cooks It Up. But you know how I am about trying to healthify recipes if I can. It is just a thing with me. So I switched the Ritz crackers for Seasoned panko bread crumbs, subbed the regular cheddar cheese with the 2% variety, and in place of the condensed soup gravy I made a quick white wine pan gravy. 
It makes a bit of a…well I should say I make a bit of a mess while making this, but the mess is worthwhile. We both really enjoyed this chicken. Kevin took the rest to work for lunch the next day. I think his boss is starting to feel  a bit left out. They used to get fast food for lunch everyday and now that I am just cooking for two there are always leftovers that then become Kevin’s lunch. Oops no fast food buddy now. Sometimes I am nice and send along extra for him to eat too. 

This chicken with a nice side salad or veggie makes a fabulous week night meal!
Crispy Cheddar Chicken
Serves 2
2 large chicken breasts, cut into 3 large chunks each
Salt and pepper
2 eggs, beaten
3 cups 2% cheddar cheese, grated
2 cups Italian seasoned Panko (can use plain and add some Italian seasoning blend)
2 tablespoons fresh flat leaf parsley, chopped


Sauce:

  • 4 tablespoons butter or olive oil
  • 1/2 cup all-purpose flour
  • 1 cup dry white wine
  • 3 cups chicken stock
  • Salt and pepper

Preheat oven to 400 degrees F.

Cut each chicken breast into 3 large chunks. Pour the egg, cheese, and panko bread crumbs into 3 separate small pans. Dip each piece of chicken into the egg, press into the cheese, and then into the bread crumbs. 
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Cover the pan with foil and bake 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. 

In a sauce pan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the white wine. Slowly whisk in the stock to avoid lumps. Cook until thickened. Salt and pepper to taste. Serve over the chicken and garnish with the chopped parsley.

ENJOY!
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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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