In a word, yum. I’ve served this twice so far to rave reviews. I serve with a side of mashed potatoes and steamed broccoli.
4 large chicken breasts
2 sleeves roasted vegetable Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup buttermilk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Crush crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. (Some of the cheese will fall into the crackers. Not that there is anything wrong with that)
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.