“Eat More Chicken”…..so who doesn’t these days???? This recipe is not only quick and easy to make but moist and delicious. Prepare some rice (Near East Rice Pilaf is our favorite), a salad or veggie and you have a healthy meal in under 60 minutes.
First you will want to “pound your chicken” out, to about ½” thickness. There are several ways to do this, some people like to use a plastic zip lock bag, my preferred method is to place the chicken on a cutting board, put a piece of parchment paper (or plastic wrap) over the chicken and then use a meat mallet to pound the chicken. Don’t have a meat mallet? No problem, the back of a small sauce pan works just as good.
Then you will need three bowls, dry (flour), wet (egg mixture), and dry (breadcrumb cheese mixture). This is known as 3-piece breading.
After you have breaded the chicken, place on a plate and refrigerator 30 minutes.
Preheat oven to 375°F. Add butter to a baking pan, place in preheated oven until butter is melted.
Remove pan from oven and add the prepared chicken breasts.
Bake according the recipe directions turning the chicken half way through the cooking time.
Place chicken on a clean cutting board, let rest 5 minutes covered, slice thinly and serve. If you would like a little sauce on this, while the chicken is resting, scrap the pan drippings into a small sauce pan and cook over medium heat. Add ¼ cup white wine or chicken stock and bring to a boil, spoon over sliced chicken.
Oven Baked Cheddar Chicken
Prep time: 15 minutes
Rest time: 30 minutes
Bake time: 20-25 minutes
2 skinless, boneless chicken breasts
½ cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon garlic pepper
1 tablespoon Franks Hot Buffalo Wing Sauce, optional
1 tablespoon milk
¼ cup Italian seasoned bread crumbs
¼ cup panko bread crumbs
1 cup sharp shredded Cheddar cheese
Pound chicken breasts to a ½” thickness (http://www.wikihow.com/Pound-Chicken-Into-Cutlets).
In a bowl, mix flour, garlic salt, and garlic pepper. In a separate bowl, beat together the egg, hot sauce (optional), and milk. In a third bowl, mix the bread crumbs, pankos, and cheddar cheese. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press into the breadcrumb mixture. Place prepared chicken on a large plate. Continue with remaining breasts. Cover chicken with plastic wrap and refrigerator 30 minutes (this prevents coating from falling off).
Preheat oven to 375°F. Coat a baking dish with ¼ cup butter. Place dish in the preheated oven until butter is melted. Remove from oven and add prepared chicken breasts into the dish. Bake 15 minutes, remove from oven and flip chicken pieces over. Place back into the oven and bake until chicken temperature reaches 160°F, about another 15-20 minutes. Remove chicken from oven and let rest 5 minutes before serving.