Crispy Cheddar Chicken

Name: Crispy Cheddar Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings servings
Cuisine: American
Ingredients: 2 lbs skinless, boneless chicken breasts, cut ino 6 fillets; 1 cup Panko Breadcrumbs; 1 cup reduced fat sharp cheddar, shredded; 1/2 cup liquid egg substitute, or egg whites; 1 10.75 oz can reduced fat Cream of Chicken soup; 1/4 cup fat free sour cream; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried parsley; 1 tsp salt; 1/4 tsp black pepper

Jennifer

11 months ago

Cuisine: American

Categories: Main Dishes, Cheese Dishes & Chicken

Recipe Source: Wendy Zitzman

Crispy Cheddar Chicken is a mouthwatering, easy-to-make dish that combines the savory flavors of tender chicken with a crunchy, cheesy coating. Chicken breasts are coated in a flavorful mixture of breadcrumbs, sharp cheddar cheese, and seasonings, then baked until golden and crispy, locking in moisture and creating a satisfying crunch with each bite. The cheddar adds a rich, tangy flavor that perfectly complements the juicy chicken inside. This dish is perfect for a weeknight dinner, served with a side of vegetables or mashed potatoes, offering a simple yet indulgent meal that everyone will love.

Tags:

cheddar

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 6 servings

Ingredients:

2 lbs skinless, boneless chicken breasts, cut ino 6 fillets
1 cup Panko Breadcrumbs
1 cup reduced fat sharp cheddar, shredded
1/2 cup liquid egg substitute, or egg whites
1 10.75 oz can reduced fat Cream of Chicken soup
1/4 cup fat free sour cream
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp salt
1/4 tsp black pepper

Directions:

Preheat oven to 400 degrees. Spray a 9” x 13” baking dish with cooking spray and set aside.
Prepare 2 small, shallow bowls, one with the liquid egg substitute or egg whites, and the other with 1/2 cup of the cheddar cheese, Panko, onion powder, garlic powder, parsley, salt and pepper.
Season each chicken cutlet with salt and pepper, then dip into the egg, shake off excess and then dip into the Panko mixture. Coat well, and lay into baking dish. Repeat with all remaining chicken pieces.
Cover the dish with foil, and place into oven, baking for about 30 minutes, or until chicken is just cooked through. Remove foil, and return to oven for another 8-10 minutes, or until the edges become brown and crisped.
While chicken is cooking, heat Cream of Chicken soup in a small sauce pan, over medium heat. Stir in sour cream, and remaining cheddar cheese, and cook until cheese has melted into the sauce, making sure to stir continuously. Thin with a tablespoon or two of chicken broth or water to thin, if the sauce is too thick.
Pour sauce over chicken and top with fresh chopped parsley, if desired.

Ingredients:

2 lbs skinless, boneless chicken breasts, cut ino 6 fillets

1 cup Panko Breadcrumbs

1 cup reduced fat sharp cheddar, shredded

1/2 cup liquid egg substitute, or egg whites

1 10.75 oz can reduced fat Cream of Chicken soup

1/4 cup fat free sour cream

1 tsp garlic powder

1 tsp onion powder

1 tsp dried parsley

1 tsp salt

1/4 tsp black pepper

Directions:

Preheat oven to 400 degrees. Spray a 9” x 13” baking dish with cooking spray and set aside.

Prepare 2 small, shallow bowls, one with the liquid egg substitute or egg whites, and the other with 1/2 cup of the cheddar cheese, Panko, onion powder, garlic powder, parsley, salt and pepper.

Season each chicken cutlet with salt and pepper, then dip into the egg, shake off excess and then dip into the Panko mixture. Coat well, and lay into baking dish. Repeat with all remaining chicken pieces.

Cover the dish with foil, and place into oven, baking for about 30 minutes, or until chicken is just cooked through. Remove foil, and return to oven for another 8-10 minutes, or until the edges become brown and crisped.

While chicken is cooking, heat Cream of Chicken soup in a small sauce pan, over medium heat. Stir in sour cream, and remaining cheddar cheese, and cook until cheese has melted into the sauce, making sure to stir continuously. Thin with a tablespoon or two of chicken broth or water to thin, if the sauce is too thick.

Pour sauce over chicken and top with fresh chopped parsley, if desired.