Cheddar & Cracker Chicken

Source-Joelen's Culinary Adventures

I've done coated chicken before and I like trying different varieties.  This recipe didn't disappoint.

If you click the link for Joelen's blog you'll see that she called for dipping the chicken in melted butter before the cheese/cracker mixture.  I tried that with the first piece, and it just didn't stick.  So I scraped that and went to the egg, and that worked much better.  The recipe below reflects this change. 

Oopsy, forgot to take a picture.  :(

Ingredients

• 16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
• 6 ounces sharp Cheddar, grated
• 1 clove garlic, finely chopped
• 1-2 stalks scallions, thinly sliced
• kosher salt and black pepper
• 4 6-ounce boneless, skinless chicken breasts
• 1 egg, beaten

Preparation

• Heat oven to 350° F. 
• In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.
• Pound the chicken to about 1/4 - 1/2 inch thickeness with a meat mallet. 
• Pour the beaten egg on a plate.
• Dip the pounded chicken in the egg, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
• Sprinkle any leftover cheese/cracker mixture over chicken.
• Bake until the chicken is golden brown and cooked through, 15 to 20 minutes.

Next Time- With the change I made when making the recipe I'm happy with the way it turned out.  No further changes need to be made.