Recipe of Baked Cheddar Chicken

Baked Cheddar Chicken Recipe

Dear friends are you Looking for a quick and easy-to-prepare dish for a meal? Here’s one you’d like to try out tonight – the baked cheddar chicken.You can eat this dish together with some mash potato or plain white rice, along with your favorite vegetable. Otherwise, you can also eat this great-tasting dish by itself.

 
 
17-Ingredients

- 4 Large Chicken Breasts (Cut Into Large Chunks)
– 1 Cup of Crushed Cheez-It
– 1 Cup of Crushed Soda Crackers
– 1/2 Cup of Panko Bread Crumbs
– 1 Egg
– 1/2 Cup of Milk
– 2 Cups of Shredded Cheddar Cheese
– 1/4 Cup of Olive Oil
– 4 Tablespoons of Salted Butter
– 3 Tablespoons of Flour
– 1 Teaspoon of Parsley
– 1/4 Teaspoon of Sage
– 2 Teaspoons of Condensed Chicken Base
– 2 – 3 Tablespoons of Marsala Wine
– 1/2 Cup of Heavy Cream
– 1/4 Cup of Sour Cream
– Various Seasonings (Salt, Pepper, Garlic Pepper)
 
 
Step-By-Step Instructions

 #1: Cut each of the 4 chicken breasts into large chunks.

Mix the crush soda crackers and panko bread crumbs together in one shallow dish. Mix up an egg with 1/2 cup of milk and set it in another dish. Shred the cheddar cheese (if it’s not shredded) and place them in another shallow dish.

Prep your baking pans with cooking spray, and lay them out next to each other, assembly-line style.

 #2: Dunk the sliced chicken into the egg/milk mixture, and then coat it with shredded cheese (make sure that the shredded cheese holds onto the chicken).

Then, carefully place the cheesed chicken into the crushed soda crackers and panko bread crumbs mixture, making sure that the mixture is pressed onto both sides of the chicken.

Next, place the chicken into your prepped baking dish.

 #3: Drizzle the chicken with a bit of olive oil, and place the dish into a 400-degree oven. Bake it for about 30-40 minutes, or until the chicken is cooked through and is no longer pink.
 
 
 #4: While the chicken is still baking, melt 4 tablespoons of butter in a non-stick pan and heat it until melted. Next, add 3 tablespoons of flour to the melted butter, and whisk until all the lumps are gone. Cook this over medium-low heat for about 2-3 minutes.

 #5: Season the sauce with some salt, pepper, garlic powder, followed by 2 teaspoons of parsley and 1/4 teaspoons of sage.

Next, add 2 cups of hot water, followed by 2 teaspoons of condensed chicken base, and then 2-3 tablespoons of Marsala wine.
 
 
 #6: Continue to cook this mixture (under medium-low heat) until it has thickened, then add approximately 1/2 cup of heavy cream and 1/4 cup of sour cream. Keep on stirring the mixture until everything has mixed well together, and then reduce the heat to low.

If you find the gravy too thick, feel free to add some more water (do it a little bit at a time). Otherwise, if you find the gravy not thick enough, make a cold water + flour roux, and then add them in a little bit at a time while the mixture is simmering until it is thickened to your liking.

 #7: Keep the sauce warm (under low heat) until your chicken is done. Then, drizzle it over your chicken, and you’re done!

As mentioned earlier, you can either eat this dish by itself or accompany it with some mashed potatoes or plain white rice, along with your favorite vegetable.

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