Crunchy Cheddar Chicken

It's amazing to me the amount of cheese I eat considering I have such an issue with dairy.  Thank goodness for Lactaid!!

Today's recipe is brought to you by Pinterest!  When you're bored at work, you know where to go!

Here's the link that I got the recipe from on Pinterest.  She has PHENOMENAL pictures guiding you through the steps, I totally recommend checking out her page and her recipes.

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 teaspoon salt (optional, I didn't add it, the crackers are salty enough)

1/8 teaspoon pepper

1/2 cup milk

3 cups cheddar cheese, grated

1-1/2 teaspoon dried parsley

Sauce:

1   10 ounce can cream of chicken soup

2 tablespoons sour cream

2 tablespoons butter

Splash of milk (if sauce is too thick)

- Cut each chicken breast into three large chunks.

- In a small food processor grind up crackers (I just put them in a ziplock bag and rolled over 'em with a rolling pin)

- Pour the milk, cheese and crackers in three separate pans or bowls.  Mix the salt, pepper and parsley up in together.

- Dip each piece of chicken into the milk.

....  Then the cheese - press the cheese into the chicken with your fingers.

....  Then dip in cracker crumbs - you'll lose some of the cheese in the bread crumbs, don't worry about it. Press the cracker crumbs into the chicken.

-  Place chicken into sprayed 9x13 pan (I took the left over crumbs (there wasn't much left) and poured it over the chicken in the pan.. I couldn't waste the precious cheese)  ;)

-  Cover pan with foil (I had a glass cover for mine) and bake at 415˚F for 35 minutes or until chicken is cooked through.

-  While the chicken is cooking combine the ingredients for the sauce and cook it up so it's nice and hot..Serve over the chicken.

ENJOY!

Super easy, super yummy.  ;)