Ritzy Cheddar Chicken

Thin chicken cutlets coated in crushed Ritz crackers and sharp cheddar, baked until golden and crispy. The sour cream and Dijon mixture keeps the chicken juicy while the buttery cracker crust forms a rich, crunchy coating.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Special Equipment: Baking sheet

Ingredients

• 1 tbsp olive oil, plus more for greasing wire rack

• 1/4 cup sour cream

• 1 large egg white

• 1 tsp Dijon mustard

• Kosher salt to taste

• 2 large boneless skinless chicken breasts about 1 1/2 pounds

• 1 sleeve Ritz crackers about 100 grams, crushed

• 2 oz extra sharp cheddar cheese, coarsely grated about 1 cup

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

Directions

1. Preheat oven to 450°F and place a rack in the lower third of the oven. Set a wire rack on a sheet pan and lightly grease it with olive oil.

2. In a bowl whisk together sour cream, egg white, and Dijon mustard. Season lightly with salt.

3. Slice each chicken breast horizontally to create four thin cutlets. Coat the chicken in the sour cream mixture.

4. In another bowl crush the Ritz crackers into coarse crumbs and mix with the cheddar cheese, garlic powder, onion powder, olive oil, and a pinch of salt.

5. Press the cracker mixture firmly onto both sides of each chicken cutlet and place them on the prepared rack.

6. Bake 10 to 15 minutes until the coating is crispy and the chicken is cooked through. Let rest about 5 minutes before serving.