I haven’t been able to stop thinking about this meal since I pinned it last week. Crispy Cheddar Chicken: http://pinterest.com/pin/91901648616988286/ . The caption read “one pinner says–“one of, if not THE BEST, recipe I’ve made from Pinterest so far!! this one is a keeper!” With that, I was sold.
I was very excited to try this new recipe. However, as I looked through the list of ingredients I was struck by how many calories this meal must be. 2 sleeves of Ritz crackers? Eek. Now don’t get me wrong, I’m sure it tastes amazing. But sure enough, a little digging led me to find that this chicken is 514 calories per serving!! Yikes! So I modified it, slightly. I only used half of one sleeve of crackers and filled in the rest of the breading with bread crumbs. I also added a little paprika and seasoned salt to the breading.
Also, I found that the milk dip suggested did not hold the breading to the meat. Next time I’ll try egg or, gasp, butter.
End result was pretty good. Though if I had to choose between 2 recent chicken recipes I’ve made lately, I would pick Cinnamon Lemon Chicken hands down: https://onehundredmealsforhubby.wordpress.com/2012/08/18/cinnamon-lemon-chicken/.
I served this meal with Parmesan Cilantro Skillet Rice, which was delicious: http://pinterest.com/pin/91901648616949233/. I left out the heavy cream, which was not listed in the original recipe. Next time I would use a little less cumin, but other than that, this side dish is definitely in the “make again” pile.
Crispy Cheddar Chicken
Dip the pounded chicken in the milk, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.
Parmesan Cilantro Skillet Rice
Serves 4-6. Inspired by this recipe from Bon Appetit.
3 Tbsp butter
4 cups fresh corn kernels (approx 6 large ears)
1 garlic clove, minced
1 Tbsp lime juice
1 tsp cumin
1/4 tsp cayenne pepper
1/3 cup grated Parmesan cheese
1/3 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped cilantro
In a large skillet over medium-high heat, melt butter. When butter is foamy add the garlic and corn, stirring to coat with the butter. Cook stirring frequently for 2 minutes. Add lime juice, cumin, and cayenne pepper and cook for 2 minutes more. Stir in cheese, and then add heavy cream. Continue to stir so corn won’t stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more.
Remove from heat, stir in cilantro and serve hot.