- 4 boneless skinless chicken breasts
- salt and pepper
- 2 egg yolks
- 2 tablespoons water
- 1 sleeve Ritz crackers, about 30 crackers
- 1/3 cup all-purpose flour
- 1/2 teaspoon paprika
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter
- Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 1 cup shredded cheddar cheese
- Parsley for garnish, optional
INSTRUCTIONS:
- Preheat oven to 350 degrees and lightly grease a baking dish.
- Season chicken with salt and pepper.
- In a shallow bowl, whisk together egg yolks and water.
- Pulse crackers in food processor until fairly fine crumbs are formed.
- In a pie plate combine cracker crumbs, 1/3 cup flour, paprika, and Parmesan cheese.
- Coat chicken in egg mixture and then dredge in cracker crumb mixture.
- Melt 2 tablespoons butter over medium heat in a large nonstick pan. Add chicken, turn heat to medium-high and cook until golden brown on both sides, about 2 minutes per side.
- Place in baking dish and bake for approximately 25 minutes, or until cooked through.
- Meanwhile, melt 2 tablespoons butter in a medium saucepan. Stir in flour and cook for about 30 seconds. Gradually whisk in milk and cook until sauce simmers and thickens.
- Whisk in Worcestershire sauce. Remove from heat and whisk in cheddar cheese.
- Serve chicken topped with cheese sauce.
Source: Spicy Southern Kitchen
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