This is a family favorite - so much so that we changed the name. I'm really not sure what the original name was, but Trey asked for this chicken every time he got a choice. The main thing that I love about it is that it is so adaptable. Here are the main ingredients:
I use chicken tenderloins, because they cook quickly and are easy to coat. You will also need one tube of Ritz crackers, a stick of butter, some parmesan cheese and whatever seasoning you prefer.
Put the Ritz crackers in a bag and crush them, then add the cheese and seasoning. In a separate bowl, melt the butter. Take a rinsed chicken tenderloin, put it in the butter, then into the cracker mix and then onto a cookie sheet or 13x9 casserole dish. This next part is very important and the reason that that it tastes SO good. When you have coated all of the chicken, pour the remaining butter and crackers over the chicken pieces. I have been so lazy that I just put the chicken in the pan, then poured all of the butter and crackers on top. It tastes good that way, but coating each piece is so much better.
Bake on 350* for 30-45 minutes. Serve with a mixture of cream of chicken soup and sour cream as a dipping sauce. It was so good that I wish there was some more in the fridge, but we ate it ALL.
Whiskey Carrots
Kati is always a fan of carrots with brown sugar and butter, so I knew this would be a good one. I got it from Pioneer Woman's new cookbook. Here are the ingredients:
After I put the chicken in the oven, I put the 1/2 stick of butter and 1/4 cup of whiskey in a skillet. After it was melted and slightly reduced, I added the brown sugar and carrots. The recipe said to cook for 10 minutes, but we like our veggies very soft and I had time so I let it simmer until the chicken was ready. They were delicious!
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