Recipe by Munchkin Mama
You just cant go wrong with this tasty chicken dish. I would be proud to serve it to company, and yet it is so easy that it is great for any day of the week. Crispy and flavorful on the outside, moist and juicy on the inside...and a real kid-pleaser. Why not add some red potatoes in the same dish alongside the chicken (poke holes in them or half if large) and bake for an easy side? Lovely served with a green salad for a complete meal with minimal effort. Recipe easily tripled for OAMC. Enjoy! From the book: Don't Panic: Dinner's in the Freezer
Top Review by Jena Marie
Thanks for posting this! I've made this many times, but adding the cheddar is new to me. It can only make the best chicken recipe even better! Can't wait to try it. For a slightly different twist, I've used other things than bread crumbs. Here are some that work really well; crushed cheese crackers like Cheez-its, crushed chips, crushed Townhouse or Ritz crackers. One change I do make is 1/4 cup melted butter mixed with 1/4 cup olive oil. Doesn't change the taste or texture but makes it a wee bit healthier.
- 1 cup breadcrumbs (or use crushed up crackers)
- 1⁄2 cup cheddar cheese, shredded
- 1⁄2 cup parmesan cheese, grated plus
- 1⁄4 cup parmesan cheese, for topping
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 -6 boneless chicken breast halves
- 1⁄2 cup butter, melted plus
- 2 tablespoons butter, melted for topping
Directions See How It's Made
- Mix together bread crumbs, cheeses, salt and pepper. Dip chicken pieces in melted butter and then in cheese/bread crumb mixture. Roll the breast up or tuck in the sides to form a little bundle.
- (To freeze: wrap each raw chicken bundle in plastic wrap and then place in freezer bags. Thaw and follow baking directions below.).
- To Bake: Place in large baking dish. Pour remaining butter on top and sprinkle with remaining Parmesan. Bake, uncovered, at 350 for 1 hour, until chicken is crispy.