Prep 10 mins
Cook 1 hr
This is fantastic recipe from Vintagevictuals.com, this lady is awesome! My husband absolutely loved it! I didn't see anything like this on here so I thought I would post it on here so everyone could try this delicious recipe. I usually serve this with corn, cheesy potatoes and a biscuit. Yum! Yum! You can also try this recipe with any of the other varieties of the Cheez-its, the cheddar jack and the spicy ones are also really good too. So try them out! :)
- 4 boneless skinless chicken breasts
- 1⁄4 cup sour cream
- 1⁄4 cup buttermilk
- 1 1⁄2 cups Cheez-It crackers, crushed
- Preheat oven to 325 degrees and grease an oven safe dish that the chicken will fit inches.
- Rinse your chicken breasts and pat them dry with paper towel.Very important that you dry the chicken breasts before preparing them, if the chicken isn't dry the seasonings will not stick and neither will the sour cream mixture. Season on both sides with salt and pepper, to taste. In a shallow dish, combine the sour cream and buttermilk. Arrange the crushed Cheez-Its in a second shallow dish. Dip each chicken breast into the sour cream mixture, then into the Cheez-Its so that they adhere and form a crust. Place the chicken in your prepared baking dish, leaving about 1 inch between the breasts.
- Cover with foil and bake for 45 minutes. Then remove the foil and bake for an additional 15 minutes.
I thought it would be easy and it was. I hoped it would be good and it was 5 star excellent. If you love cheez-its you have to try this recipe. Rhanks for the recipe....Bill
I did cut this recipe in half for just the 2 of us ~ Well, at least I only used 2 rather large chicken breasts, but then I used the amounts given for the rest of the ingredients! Also seasoned with a pinch or two of salt & lemon pepper rather than just using the regular S&P! After rolling the breasts in the crumbs, I sprinkled the remaining crumbs over the top of the breasts so I'd have that much more of that cheese flavor! These were absolutely wonderful & easy to prepare, too! Definitely a keeper of a recipe! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]