Ritzy Cheddar Baked Chicken
- 6 boneless, skinless chicken breasts
- 2 full sleeves of Ritz crackers
- kosher salt, black pepper, Italian seasoning
- 1 cup reduced fat sour cream
- or nonfat, plain Greek yogurt
- 4 cups sharp cheddar cheese, freshly grated
- 2 Tbsp dried parsley
Level of difficulty Average
Cost Average budget
Crush your Ritz crackers in a large ziptop bag.
Trim your chicken breasts of fat and season well. I used kosher salt, black pepper, and Italian seasoning. Use whatever you prefer.
Make yourself a "breading" station of sorts: 1. Low fat sour cream or plain Greek yogurt. 2. Freshly grated sharp cheddar cheese. 3. Crushed up Ritz crackers with the added dried parsley
Coat your chicken in the sour cream, then the cheese, and finally the crackers
Get as much or little of the cheese on the chicken as you would like.
PRESS the cheddar coated chicken into the cracker crumbs until well coated. Turns out, cracker crumbs worked beautifully for a coating! And the dried parsley in there look gorgeous!
Set them on your baking sheet
Bake 400 x about 35 min or until internal digital thermometer reaches 160 degrees. The temperature of the meat will continue to rise to 165 when you remove from the oven. Allow it to rest 5 minutes.