Cheddar Ritz Chicken
An easy, special-feeling baked chicken! The chicken here is breaded in buttery cracker crumbs and cheese for a crispy, flavorful, deliciously cheesy coating.
Servings: 4
Ingredients
- 1/4 cup unsalted butter
- 1 teaspoon Dijon mustard
- 2 ounces sharp cheddar cheese
- 1 sleeve Ritz crackers
- 1 tablespoon olive oil, plus additional for greasing the wire rack
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 2 large boneless, skinless chicken breasts, cut into 3-4 thin cutlets each
Directions
- Position rack in bottom third of oven and preheat to 450 degrees. Line a baking sheet with parchment paper and place a wire rack greased with olive oil on top. (You can use olive oil spray for this or pour a small amount of olive oil on a paper towel and rub over the top of the rack.)Melt the butter in a small saucepan over low heat. Once melted, remove from heat and whisk in the Dijon. Set aside to cool.Meanwhile, place the cheese in the bowl of a food processor fitted with the blade attachment. Process until the cheese is in very small pieces - about 30 seconds. Add the crackers, olive oil, garlic powder, onion powder, and salt and process until the most of the crackers are finely crumbled (there will still be some larger pieces - that's okay!). Transfer to a 9-inch square pan.Dip one piece of chicken at a time into the melted butter, rolling to coat. Allow any excess to drip off. Press the chicken into the cracker coating, turning to make sure each side is fully coated. Place on the prepared wire rack. Repeat until all chicken pieces have been coated.Bake for 20-22 minutes, flipping halfway through, until the coating is crispy and the chicken is cooked to an internal temperature of 165. Rest on the wire rack for 5-10 minutes before serving.
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