Thursday, May 6, 2010
Cheddar and Cracker Chicken
Source: Joelen's Culinary Adventures, adapted from Real Simple
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
4 tablespoons unsalted butter, melted
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. Dip the pounded chicken in the butter, 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, 15 to 20 minutes. (Mine took almost 30)