Craft Chat

Cheddar Chicken

Going along with the cooking theme (last week was knitting, this week is cooking!), I tried a new recipe this week.

I was looking through my recipe binder for some good meals last weekend, and thought that this Cheddar Chicken would be a Sam-pleaser because it’s cheesy (bonus: I already had all the ingredients!) so I put it aside to try out soon.  My recipe book is just like my holiday notebook (which I blogged about here), where I keep a collection of magazine tear-outs and print-outs of recipes I like.  I found this recipe in a Real Simple magazine (love that mag!)… you can look at the recipe on their website here… from May 2010.

And since it is already posted on the internet, and I am fully crediting Real Simple for originally printing the recipe, I think it’s a-ok copyright-wise to repost it here on my blog.

So here it is:  Cheddar Chicken

16 Ritz crackers
6 oz. sharp Cheddar, grated (word to the wise: don’t use a microplane like I did)
1 clove garlic, finely chopped
Kosher salt and black pepper
4 6-oz. boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted

~Heat oven to 350 degrees F.  In a bowl, combine the crackers, cheese, garlic, and 1/4 teaspoon each salt and pepper.

~Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

~Sprinkle any remaining cracker mixture on the chicken (I had a lot left over, but I found that the cheese could be too much of a good thing… so sprinkle cautiously) and drizzle with any remaining butter (of course, be liberal with the butter!).  Bake until the chicken is golden brown and cooked through, 25 to 30 minutes.


Now I remember why I don’t like trying out new recipes on a weekday–everything takes about 3 times longer than normal because I don’t have the routine down.  Each little step seems to take forever.  Maybe that’s because I never do prep work before I’m actually hungry… so my go-to chicken recipe is great because I can get it ready in 2 seconds and while the chicken is baking, I get the sides ready.  But for this recipe, there was cheese to grate (which I made way harder than necessary because I used a microplane… but it’s all I have) and crackers to crumble and chicken to trim (I accidentally bought un-trimmed chicken breasts.  I know that’s not a big deal to most people, but I hate trimming fat!  It’s so gross…).  But now that I’ve made it once, I could probably make it loads quicker the next time.  But with a few days’ worth of leftovers, no need to do that for a while 🙂

Sam Approved 🙂

My simple=good philosophy is working well!

I just love our napkin rings 🙂

I put aside a few more recipes from my binder, so I’ll let you know if they were hits (or misses) as I make them!


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