(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)    

2 lbs. chicken tenders or 4 large boneless chicken breasts
2 sleeves Ritz crackers
¼ tsp. salt
1/8 tsp. black pepper
½ cup whole or 2% milk
3 cups grated/shredded cheddar cheese
1 tsp. dried parsley

Sauce:
1 – 10 oz. can cream of chicken soup
2 tbsp. sour cream
2 tbsp. butter

  • Crush the crackers – you can use a food processer or place the crackers in a plastic storage bag, force the air out so the bag lies flat, seal tightly, and crush the crackers using a rolling pin or the bottom of a saucepan
  • If using chicken breasts, cut each chicken breast into 3 large pieces
  • Pour the milk, cheese, and cracker crumbs into 3 separate small pans
  • Add the salt and pepper into the bowl with the cracker crumbs and stir to combine
  • Dip each piece of chicken into the milk and then into the cheese. You really need to press the cheese firmly onto the chicken with your fingers.
  • Then press the cheesy coated chicken piece into the cracker crumbs and press it in, again firmly
  • Lay the coated chicken in a 9”x13” pan that has been coated with cooking spray
  • If you think you lost a lot of the cheese in the process (which you probably will), just press some more cheese on to the top of the chicken piece
  • Sprinkle the parsley over the chicken
  • Cover the pan with aluminum foil and bake at 400 degrees for 35 minutes
  • Remove the foil and bake another 10 to 15 minutes or until the edges of the chicken are golden brown and crispy
  • To make the sauce, combine the cream of chicken soup, the sour cream, and the butter in a medium sized sauce pan
  • Stir with a whisk over medium high heat until the sauce is hot
  • Serve over the chicken
  • Serving suggestion:  mashed potatoes and broccoli

Notes:

  • tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • Canned cream soups are especially versatile because of their flavors and consistency. By mixing a can of undiluted cream soup with a few other ingredients, you can make a quick yet rich sauce that pairs well with poultry, fish, pasta and other dishes for a satisfying meal. Try cream of mushroom, cream of broccoli, cream of celery, and cream of asparagus canned soups, many of which now are available 98% fat free or low in sodium.

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.

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