Ritzy Cheddar Baked Chicken Recipes

Steps:

• Preheat oven to 350 degrees F.
• Melt 1/4 cup butter and pour melted butter in an even layer in a 9 x 13 inch baking pan.
• In a small mixing bowl, combine flour, salt, pepper, and garlic powder; set aside.
• In another bowl, whisk together eggs and milk; set aside.
• In a third bowl, combine cheddar cheese, bread crumbs and crushed Corn Flakes; set aside.
• Dip each chicken breast in the flour mixture, then the egg mixture and finish by coating it in the Corn Flake mixture.
• Place coated chicken breasts in prepared pan and use the remaining butter to put a pat of butter on top of each piece of chicken.
• Bake for 35 minutes, or until chicken is cooked through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
• In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
• Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Steps:

• 1. Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. 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.
• 2. 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 foil and bake at 400 degrees for 35 minutes. Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
• 3. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.