Tuesday, February 14, 2012

ritz chicken

This has always been my favorite way to prepare chicken.  It is very easy and so amazingly tender and flavorful.  I love it because you can freeze the crumb mixture and continue to use it for months or more. 

3/4 c canned parmesan cheese
2 c crushed Ritz crackers
1/4 c parsley
1 clove pressed/minced garlic
2 tsp salt
1/8 tsp pepper

Preheat oven to 350 degrees.  Mix all ingredients together in a large ziploc bag.  Line loaf pan (for 2-3 breasts) or casserole dish (for more) with foil, enough to lap back over chicken.  Make sure the breasts are fairly tight in the dish.  Brush thawed chicken breasts with a little melted butter and cover with crumb mixture.  Cover chicken with remaining foil and bake at 350 until done through, usually about an hour.  Open the foil for the last 5-10 minutes to further crisp and brown the Ritz.

Freeze remaining crumb mixture and use straight from freezer for future dinners.

*Jami's notes: I guess you could try real shredded parm but not sure how that would work.  I use a little garlic powder instead of fresh garlic due to freezing it.  You could put the crumb mixture on the top and bottom of the chicken but I have found the bottom layer gets soggy with juices.*


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