#8 Crispy Cheddar Chicken


  • 4 chicken breasts
  • 1 sleeves Ritz crackers
  • 1/2 C milk
  • 2 C shredded cheddar cheese


The original recipe calls for salt and pepper but I omitted them. I’m not a fan of pepper and the crackers have enough salt already. I also believe the original recipe called for a larger quantity of each ingredient than I found necessary, a lot of waste.

Put the crackers in a food processor and chop until fine.



Dip the chicken in milk, then cheese, then crumbs. Put in 9×13 glass pan. (The cheese and crumbs will not stick easy- you may have to man-handle them a little.)


Bake 400 degrees, cover with foil for 35 minutes. Remove foil bake an additional 10 minutes.



The original recipe also included a sauce to go over it but neither of us thought it sounded all that good or necessary.

We both really thought this was excellent. I love cheese and crackers and this was a great idea. Loved it!


The original recipe can be found here.



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