Recipe: Crispy Cheddar Chicken

Fried chicken with a white sauce, usually called "gravy", is a staple in the Southern United States and one of my hubby's favourites.  This is far from a healthy version but by baking the chicken instead of frying I can add a cheesy flavour to make it even tastier!  We sometimes serve with rice and a side salad or, more often, roasted garlic mash and a vegetable.

4 large chicken breasts
Box of Ritz crackers
125 ml milk
Grated cheddar cheese - I usually use 3 good handfuls but no precise measurement
1 Tbsp chopped parsley
I can condensed chicken soup (e.g. Campbell's)
2 Tbsps sour cream
2 Tbsps butter

Cut each chicken breast into 3-4 even sized pieces.

Crush the crackers in a food processor (or the old fashioned way with a heavy pan or rolling pin - great stress reliever!)

In 3 dishes put the milk in one, crackers and a little ground pepper in the 2nd, and the cheese in the 3rd.  Prepare a large baking dish by spraying with oil.  Then it's time to get messy!!  Dip each chicken piece in the milk, then press on some cheese and roll in the cracker crumbs.  Don't worry if the cheese starts falling off and mixing with the cracker crumbs - just as long as each piece of chicken has a nice coating.

Place chicken in pan, sprinkle over parsley and any remaining crumbs/cheese.

Cover pan with foil and back for 30 minutes, remove foil and cook a further 10 minutes until lightly browned and crispy.

Whisk together the soup, sour cream and butter and heat until warmed through. Serve poured over the chicken.

Enjoy!