Boneless chicken breasts coated in a Ritz cracker crumb coating, pan-fried until crispy, and served with a cheddar cheese sauce.
Course Main Dish
Cuisine American
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4
Author Christin Mahrlig
Ingredients
4bonelessskinless chicken breasts
salt and pepper
2egg yolks
2tablespoonswater
1sleeve Ritz crackers,about 30 crackers
1/3cupall-purpose flour
1/2teaspoonpaprika
2tablespoonsgrated Parmesan cheese
2tablespoonsbutter
Cheese Sauce
2tablespoonsbutter
2tablespoonsall-purpose flour
1cupmilk
1teaspoonWorcestershire sauce
1cupshredded cheddar cheese
Parsley for garnish,optional
Instructions
Preheat oven to 350 degrees and lightly grease a baking dish.
Season chicken with salt and pepper.
In a shallow bowl, whisk together egg yolks and water.
Pulse crackers in food processor until fairly fine crumbs are formed.
In a pie plate combine cracker crumbs, 1/3 cup flour, paprika, and Parmesan cheese.
Coat chicken in egg mixture and then dredge in cracker crumb mixture.
Melt 2 tablespoons butter over medium heat in a large nonstick pan. Add chicken, turn heat to medium-high and cook until golden brown on both sides, about 2 minutes per side.
Place in baking dish and bake for approximately 25 minutes, or until cooked through.
Meanwhile, melt 2 tablespoons butter in a medium saucepan. Stir in flour and cook for about 30 seconds. Gradually whisk in milk and cook until sauce simmers and thickens.
Whisk in Worcestershire sauce. Remove from heat and whisk in cheddar cheese.