CRISPY CHEESE CHICKEN
This recipe is a fun twist on your classic breaded chicken – kids will love the cheesy crunch! No shake and bake from a box here; the breading is made with REAL cheese and simple ingredients from your kitchen.
You can serve this chicken with your favorite veggies like a spinach salad with strawberries and balsamic vinaigrette dressing from Tacoma Boys!
You’ll never want crispy cheddar chicken another way.
- 4 chicken breasts
- 1 Cup Panko Bread Crumbs (or gluten free alternative)
- 1/2 cup Skim Milk and
- 3 Cups Grated Cheddar Cheese
- 1/4 teaspoon of salt
- 1/8 teaspoon of pepper
- Pinch of Parsley
- 10-ounces of cream of chicken soup
- 2 Tbsp Low-Fat Organic Sour Cream
- 1 tsp Butter
Prepare the ChickenCut 4 chicken breasts into three pieces each.
Prepare the BreadingMeasure a cup of your favorite panko bread crumbs or a gluten-free version.
Mix the BreadingPlace the crumbs in a large container and mix in 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Prepare the CHEESE!!Pour 1/2 cup of skim milk and 3 cups of your favorite grated cheddar cheese (we like cougar gold) into two separate containers and line all three up.
Putting it All TogetherDip chicken into the milk first, then cheese and bread crumb mix last. Place onto greased pan.
Into The OvenSprinkle with parsley, cover with foil and bake at 400 degrees for 35 minutes.
Crisp Up The TopRemove foil and bake an extra 10 minutes.
Prep for Presentation!In the last few minutes, whisk a 10-ounces of cream of chicken soup on the stovetop with 2 tablespoons each of low-fat organic sour cream and teaspoon of butter. Spoon it onto the chicken and serve.