Thursday, February 9, 2012

Cheddar Chicken Tenders

This was a recipe my sister sent me, and we really enjoyed it.  I changed the original recipe to fit what I already had, so instead of using crushed Ritz crackers, I used some seasoned bread crumbs.  The sauce, which consists of cream of chicken soup, butter, and sour cream, makes this obviously decadent.  Awesome.

Next time, I'll dip the chicken in egg (instead of milk) before the cheese and bread crumbs.  Be aware that you'll have some trouble making the cheese stick; it'll fall off when you're trying to press the bread crumbs, so your bread crumb bowl will end up full of cheese.  Just get as much of it as you can on the chicken.  It'll all end up very tasty melted together later.

Cheddar Chicken Tenders

2 large chicken breasts
1/2 cup breadcrumbs
Salt and pepper, to taste
1/3 cup milk
1 cup Cheddar cheese, shredded
1 tsp dried parsley
1 (10oz) can cream of chicken soup
2 Tbsp butter
2 Tbsp sour cream

Preheat oven to 400.  Cut chicken breasts into strips.  Place milk, cheese, and breadcrumbs into three containers.  Dip each strip of chicken into the milk, then the cheese, and then the breadcrumbs.  Don't worry if some of the cheese falls off.  Spray a 9"x13" casserole dish with cooking spray, and place the prepared chicken in the dish.  Continue with the rest of the chicken.  Sprinkle the dried parsley over the chicken.  Cover the dish with foil, and bake for 35 minutes.  Remove the foil, and bake for another 10 minutes. 

In a medium sized sauce pan, combine the cream of chicken soup, sour cream, and butter with a whisk. Stir it over medium high heat until the sauce is heated through. Serve over the chicken.

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