Oven-baked chicken with cheese
January 31, 2013 § 9 Comments
Dave and I have been making this chicken dish for years. It is very simple to put together, and it’s what we prepare when time is short, but we want a meal that feels a little fancy. The saltine cracker crumbs make a nice crunchy crust, and the cheese and Herbs de Provence give it an extra little flavor pop. Serve this with some mashed potatoes or a rice pilaf, and steamed broccoli or spinach.
Oven-baked chicken with cheese
16 saltine crackers, crushed (about 3/4 cup cracker crumbs)
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoon Herbs de Provence
3/4 cup sharp cheddar cheese, grated (we usually use sharp cheddar, but mozzarella is also nice)
4 boneless chicken breasts
5 tablespoons melted butter
Preheat oven to 325-degrees Fahrenheit. Combine the cracker crumbs, garlic powder, red pepper flakes, Herbs de Provence, and cheddar cheese. Pour into a shallow bowl or pie dish; set aside.
Use a meat mallet to slightly pound the chicken breasts to about 3/4 of an inch thick or a little less. Dip the chicken breasts in the butter, and then the cheese mixture. Place on a foil-lined baking sheet, and bake for about 25 minutes, until cooked through.
Saltine cracker crumbs!! What a great idea! have never used those before, and I love this is baked and not fried. Going on my recipe list for sure!
The saltines add a crunch that you can’t get with regular or panko bread crumbs.
Libby … here we go again – you know exactly what I’m after. This looks like you have divided the chicken breast into smaller pieces. Love the color of it – this is a must … so on file. Your salmon and pasta tomorrow.
Good observation! We frequently divide the chicken before we cook it…this makes a smaller portion, which allows us to have a bigger portion of vegetables.
.. then my eyes are still working fine – make sense pieces will cook quicker too.
Will let you know .. when I done it.
What did you serve it with except vegetables. I will I do garlic mash with mine.
We had spinach that I sautéed with garlic in a little olive oil, plus some mashed potatoes.
We also had garlic bread with it.
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