Ritzy Cheddar Chicken Recipe by Chris Gan
Cooking Instructions 12 to 15 minutes 1 Gather the ingredients. 2 If you have full size chicken breasts, slice them in half lengthwise to create two thin cutlets from each breast. The cutlets should be about 1/4” (6.4 mm) thick. You could also purchase pre-sliced cutlets, if you prefer. 3 Line a large pan with aluminum foil. Place an oven-safe rack over the pan, and use olive oil to grease it. Preheat the oven to 450°F (230°C). 4 Grate the cheddar cheese. 5 Crush the Ritz crackers with your hands. Don’t crush them too finely. You want some small chunks for texture. In a large pan, combine the grated cheese, onion and garlic powder, and Ritz crackers. Stir in 2 Tablespoons olive oil and mix well. Set aside. 6 In a large bowl, whisk together the sour cream, egg whites, Dijon mustard, and salt. 7 Arrange your workstation so that the raw chicken is near the sour cream mixture, followed by the cracker mixture, then the pan. 8 Dip the chicken cutlets into the sour cream mixture, then transfer them to the cracker mixture. Use your hands to gently press the crackers onto the meat. 9 Place the cutlets onto the prepared rack, and bake them in the preheated oven for 10 to 15 minutes. Check for doneness and place them back in the oven as necessary to finish cooking. 10 Allow the cutlets to rest for 5 minutes then serve immediately. These also make great leftovers. You can re-warm the cutlets in the microwave, or use the air fryer to maintain their crispiness before serving. 11 Notes: Since I didn’t have Dijon mustard, I used 2 teaspoons of honey mustard and added 1/4 teaspoon of white wine vinegar. Regular mustard or stone ground mustard would work fine in this recipe as well. 1 Gather the ingredients. 1 Gather the ingredients. 2 If you have full size chicken breasts, slice them in half lengthwise to create two thin cutlets from each breast. The cutlets should be about 1/4” (6.4 mm) thick. You could also purchase pre-sliced cutlets, if you prefer. 2 If you have full size chicken breasts, slice them in half lengthwise to create two thin cutlets from each breast. The cutlets should be about 1/4” (6.4 mm) thick. You could also purchase pre-sliced cutlets, if you prefer. 3 Line a large pan with aluminum foil. Place an oven-safe rack over the pan, and use olive oil to grease it. Preheat the oven to 450°F (230°C). 3 Line a large pan with aluminum foil. Place an oven-safe rack over the pan, and use olive oil to grease it. Preheat the oven to 450°F (230°C). 4 Grate the cheddar cheese. 4 Grate the cheddar cheese. 5 Crush the Ritz crackers with your hands. Don’t crush them too finely. You want some small chunks for texture. In a large pan, combine the grated cheese, onion and garlic powder, and Ritz crackers. Stir in 2 Tablespoons olive oil and mix well. Set aside. 5 Crush the Ritz crackers with your hands. Don’t crush them too finely. You want some small chunks for texture. In a large pan, combine the grated cheese, onion and garlic powder, and Ritz crackers. Stir in 2 Tablespoons olive oil and mix well. Set aside. 6 In a large bowl, whisk together the sour cream, egg whites, Dijon mustard, and salt. 6 In a large bowl, whisk together the sour cream, egg whites, Dijon mustard, and salt. 7 Arrange your workstation so that the raw chicken is near the sour cream mixture, followed by the cracker mixture, then the pan. 7 Arrange your workstation so that the raw chicken is near the sour cream mixture, followed by the cracker mixture, then the pan. 8 Dip the chicken cutlets into the sour cream mixture, then transfer them to the cracker mixture. Use your hands to gently press the crackers onto the meat. 8 Dip the chicken cutlets into the sour cream mixture, then transfer them to the cracker mixture. Use your hands to gently press the crackers onto the meat. 9 Place the cutlets onto the prepared rack, and bake them in the preheated oven for 10 to 15 minutes. Check for doneness and place them back in the oven as necessary to finish cooking. 9 Place the cutlets onto the prepared rack, and bake them in the preheated oven for 10 to 15 minutes. Check for doneness and place them back in the oven as necessary to finish cooking. 10 Allow the cutlets to rest for 5 minutes then serve immediately. These also make great leftovers. You can re-warm the cutlets in the microwave, or use the air fryer to maintain their crispiness before serving. 10 Allow the cutlets to rest for 5 minutes then serve immediately. These also make great leftovers. You can re-warm the cutlets in the microwave, or use the air fryer to maintain their crispiness before serving. 11 Notes: Since I didn’t have Dijon mustard, I used 2 teaspoons of honey mustard and added 1/4 teaspoon of white wine vinegar. Regular mustard or stone ground mustard would work fine in this recipe as well. 11 Notes: Since I didn’t have Dijon mustard, I used 2 teaspoons of honey mustard and added 1/4 teaspoon of white wine vinegar. Regular mustard or stone ground mustard would work fine in this recipe as well. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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