I'm going to talk more about "life" right now than crafting. You've been forewarned, so if you don't want to read about my awesome dinner, move along. I won't be offended.
Still here? Good! Read on for a recipe that is sure to delight anyone. Whether you are just cooking for yourself, your family or company is coming over, this is one good meal - that can be pretty fancy!
Tonite's dinner consisted of Crispy Cheddar Chicken. I found this recipe on Jamie Cooks It Up! From the name, one would expect for this meal to be fried, but I can assure you that no chicken was dipped in oil to make this delectable dish.
The cheese and chicken marry so well with the cracker crumbs. Wonderful! I can't say it enough. Ok, ok, I'll move along and show you the recipe. Unfortunately I did not get pictures of the set up process, but hopefully if I do more posts about food, I'll give you the step by step of how to make what I'm eating.
First, you will need the following ingredients
3-4 large boneless skinless chicken breasts (fat removed)
1/2 cup Milk
1 sleeve of Town House crackers (finely ground)
3 cups shredded cheddar cheese
1/4 t salt
1/8 t pepper
White or Brown Rice
10 oz Cream of Chicken Soup
2 T sour cream
2 T butter or margarine
Spray a 9x13" pan with cooking spray and set to the side.
Grind the Town House crackers and mix in the salt and pepper. Place in a bowl.
Place the milk in a separate bowl as well as the cheese in another separate bowl.
Use poultry sheers and cut the fat off the chicken and then cut each breast into 3 large chunks.
Dredge the chicken in milk, then cheese (press it onto the chicken), then into the cracker crumb mixture. By the time you are done you will have shredded cheese in the crumb mixture. It happens, we move on.
Place each of the chicken pieces, once covered, in the 9x13" pan. Sprinkle the remaining crumb/cheese mixture over the chicken - this will bake on in the process. Sprinkle parsley flakes over the chicken.
Cover the pan of chicken with tinfoil and put in the oven at 400 degrees. Bake for 35 minutes. After 35 minutes, remove the foil and put the pan of chicken back in the oven for 10 more minutes uncovered.
Meanwhile, prepare the sauce. For this, in a small saucepan, combine the soup, sour cream and butter or margarine with a wisk over medium high heat. Once the chicken is done, take out of the oven, and serve over rice. Spoon the soup mixture over the chicken and rice. Voila! Dinner is served.