CHEDDAR BAKED CHICKEN
This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?
Provided by Judy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
- In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
- Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 19.9 g, Cholesterol 119.5 mg, Fat 22.1 g, Fiber 0.9 g, Protein 22.1 g, SaturatedFat 13 g, Sodium 866 mg, Sugar 1.4 g
BAKED CHEDDAR-DIJON CHICKEN TENDERS
Steps:
- Position a rack in the lower third of the oven and preheat to 475 degrees F. Line a baking sheet with foil and brush it with the olive oil.
- Pulse the cheddar crackers in a food processor until finely ground. Alternatively, place the crackers in a resealable plastic bag and crush them with a rolling pin. Transfer the cracker crumbs to a wide, shallow bowl then stir in the paprika.
- In another wide, shallow bowl, whisk together the eggs with the mustard. Place the flour in a third wide, shallow bowl.
- Coat each chicken tender in the flour, shaking off any excess, then dip it in the eggs. Press it in the cracker crumbs until evenly coated then transfer to the prepared baking sheet, arranging all of the chicken tenders in a single layer about 2 inches apart.
- Bake, flipping them once, until golden brown, about 15 minutes total. Serve with ranch dressing, ketchup or honey mustard, for dipping.
CHEDDAR BAKED CHICKEN RECIPE
Tender, juicy chicken with a crispy cheddar coating.
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Melt 1/4 cup butter and pour melted butter in an even layer in a 9 x 13 inch baking pan.
- In a small mixing bowl, combine flour, salt, pepper, and garlic powder; set aside.
- In another bowl, whisk together eggs and milk; set aside.
- In a third bowl, combine cheddar cheese, bread crumbs and crushed Corn Flakes; set aside.
- Dip each chicken breast in the flour mixture, then the egg mixture and finish by coating it in the Corn Flake mixture.
- Place coated chicken breasts in prepared pan and use the remaining butter to put a pat of butter on top of each piece of chicken.
- Bake for 35 minutes, or until chicken is cooked through.
Nutrition Facts : Servingsize 1 serving, Calories 1100 kcal, Fat 20 g, SaturatedFat 4 g, Cholesterol 517 mg, Sodium 799 mg, Carbohydrate 56 g, Sugar 4 g, Protein 166 mg
TEQUILA-ORANGE BBQ CHICKEN BURRITOS WITH SHARP CHEDDAR, BAKED BEANS AND RED CABBAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Toast the chile peppers in a saucepan over medium-high heat, pressing them flat with a metal spatula and turning occasionally, for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook until the chiles are tender, 15 to 20 minutes. Puree the chiles and stock in a food processor, then return the mixture to the pan. Add the ketchup, 2 tablespoons vinegar, brown sugar, Worcestershire sauce, maple syrup, tequila and 2 garlic cloves. Grate enough zest from the limes and orange to make 1 tablespoon each; add to the pan along with the juice of 1 lime and the orange. Reduce the heat to a low boil and cook for 20 minutes. Add the chicken and stir to coat with the sauce. Meanwhile, heat 1 tablespoon EVOO in a skillet over medium-high heat. Add the bacon and cook until browned. Add the chopped onions and the remaining 2 garlic cloves and cook until soft, 3 to 4 minutes. Stir in the beans and cook until heated through. Stir in the steak sauce and pepper. Combine the juice of the remaining 2 limes and the remaining 1/4 cup vinegar in a large bowl. Grate the remaining onion half into the bowl and whisk in the remaining 1/3 cup EVOO. Add the cabbage and toss to combine. Season with salt and pepper. Drain the slaw before using. Char the tortillas for 30 seconds on each side. Place some of the chicken mixture on the edge of each tortilla, top with Cheddar, beans and slaw, then tuck in the sides of the tortilla and roll up tightly. Cook's Note: The chicken can be refrigerated in the BBQ sauce for a make-ahead meal. Reheat over medium heat, stirring. The beans and the slaw can be refrigerated separately until ready to use.
- Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
CRISPY BAKED CHEDDAR DIJON CHICKEN TENDERS
Crispy honey dijon and cheddar cracker coated chicken tenders that make for one tasty chicken dinner both for the kids and adults alike!
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Mix the honey, mustards, oil, lemon juice, miso and garlic, season with salt and pepper and divide in half.
- Season the chicken with salt and pepper, dredge in the flour, shake off excess, dip in half of the dressing, shake off excess, press into the cheddar cheese crackers crumbs and place on a wire cooling rack on a baking sheet.
- Bake in a preheated 400F/200C oven until cooked (165F) and golden brown, about 15-25 minutes, depending on the size of the chicken breasts.
- Serve straight from the oven with remaining dressing.
BAKED CHICKEN AND CHEDDAR SLIDERS
Experiment with new flavor combinations when you give these Baked Chicken and Cheddar Sliders a go! Mustard, cheddar, spinach and more get piled on Hawaiian honey wheat rolls for these Baked Chicken and Cheddar Sliders that are delicious any time of day.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h5m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cut block of rolls horizontally in half. (Do not separate rolls.)
- Place bottom halves of rolls in 13x9-inch pan sprayed with cooking spray; top with chicken, cheese and spinach.
- Spread 1/4 cup dressing onto cut sides of top halves of rolls; place, dressing sides down, on sliders.
- Mix remaining dressing with remaining ingredients until blended; brush over sliders.
- Refrigerate 20 min.
- Heat oven to 350ºF. Bake sliders 20 min. or until cheese is melted and sliders are heated through.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
BAKED CRISPY CHEDDAR CHICKEN RECIPE - (4.1/5)
Provided by á-5050
Number Of Ingredients 1
Steps:
- Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13-inch pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees fahrenheit for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
CRISPY CHEDDAR CHICKEN- BAKED!! FROM FJJ CREATIONS
You may never fry chicken again after tasting this baked crispy chicken.
Provided by LINDA BAILEY
Categories Chicken
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk,cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
- 2. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
- 3. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes,or until the edges of the chicken are golden brown and crispy.
- 4. In a medium sized sauce pan combine the cream of chicken soup,sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken
OVEN BAKED CRISPY CHEDDAR CHICKEN
Steps:
- Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
CRISPY BAKED CHEDDAR CHICKEN
Number Of Ingredients 11
Steps:
- Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
OVEN BAKED BBQ CHEDDAR CHICKEN
Make and share this Oven Baked BBQ Cheddar Chicken recipe from Food.com.
Provided by thepetnanny
Categories Weeknight
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line a baking pan or dish with aluminum foil. Coat chicken in bbq sauce. Place in baking dish. Salt and pepper the chicken. In a small bowl, mix together the mayonnaise, butter, scallions and cheese. Divide mixture in four and top each breast with one portion. Sprinkle on paprika. Bake uncovered for 20 -30 minutes, depending on the size of the chicken pieces.
Nutrition Facts : Calories 349.3, Fat 18.7, SaturatedFat 5.8, Cholesterol 98.4, Sodium 662.3, Carbohydrate 18.9, Fiber 0.4, Sugar 10.2, Protein 25.5
BAKED CHEDDAR CHICKEN CHIMICHANGAS RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons oil over medium-low heat in a large skillet and cook the onion, garlic and jalapeño until soft. Mix in the chili powder, cumin, 1/2 teaspoon salt and a dash of black pepper, cook 1 minute. Add the chicken, tomatoes and cilantro, mix well then stir in the sour cream. Remove from heat. Preheat the oven to 425°F. Melt the remaining 2 tablespoons of oil and butter together. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1/3 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up. Place seam side down on the baking sheet. Brush the chimichangas with the buttery oil and bake about 15 minutes until lightly golden around the edges. Serve with your choice of toppings.
CHEDDAR BAKED CHICKEN
Steps:
- 1. 1.Preheat the oven to 350 degrees F. Pour your melted butter to coat the baking dish. 2.Mix the flour, salt, pepper, and garlic powder in a bowl. 3.In another bowl, whisk together the egg and milk. 4.In a third bowl, combine the cheese, bread crumbs, and cereal. 5.Keep your bowls in that order and work down the line. First, dredge your chicken in the flour mixture, dip in the eggs, then press it in the bread crumb mixture to coat. Really push the chicken down in the bread crumbs. Transfer to your baking dish. 6.Bake for 35 minutes or until coating is golden brown and chicken is done. (35 minutes was just a tidge too long in my oven, so keep an eye on it)
GARLIC CHICKEN BAKED WITH CHEDDAR THYME CRUST
We found this recipe on the back of a Tillamook Medium Cheddar Cheese bag, the shredded variety. We loved it. It is a simple dish. We ate it with mashed potatoes, a salad and cooked carrots. But you can pair it with whatever yoiu like to please your family's own tastes. If you don't have TIllamook cheese in your area, just use your regular brand of cheese, medium variety. We like our chicken seared before baking so I lightly browned each side of the chicken before proceeding with the baking.
Provided by OceanLuvinGranny
Categories Poultry
Time 30m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees.
- Lightly butter a medium baking dish.
- In a medium saucepan, melt butter over low hear.
- Stir in garlic and cook iuntil tender (2-3 minutes).
- In a shallow bowl, mix panko breadcrumbs, cheddar, Parmesan, thyme and salt and pepper.
- Dip each breast in garlic butter to coat then press into breadcrumb mixture. Turn to coat both sides.
- Arrange breasts in prepared baking dish.
- Drizzle with any remaining garlic butter and sprinkle3 ith remaining topping.
- Bake about 25-30 minutes until chicken juices run clean when pierced with a fork.
CHEDDAR CRUSTED BAKED CHICKEN
I am trying to steer away from fried foods. One of my members asked me to test this recipe - I did. My family loved it. The sauce, using canned chicken soup is delicious when drizzled over the chicken. I serve this with vegetables or a crisp green salad
Provided by Angela Nair
Categories Chicken
Time 2h
Number Of Ingredients 12
Steps:
- 1. Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces.
- 2. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. NOTE: you can add a teaspoon of Italian seasoning if you wish
- 3. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
- 4. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the parsley and thyme over the chicken.
- 5. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
- 6. SAUCE: In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
DORITOS CHEDDAR BAKED CHICKEN
Steps:
- Preheat oven to 350 degrees. Cover a baking sheet with parchment paper. Slice your chicken into strips. Whisk together the eggs and milk in one bowl. In a second bowl, toss together the shredded cheddar, packet of Mac & Cheese powder, and taco seasoning. Dip each chicken strip into the egg mixture. Coat with Cheese Press the chicken into the cheddar mixture to coat one side with the cheese mixture. Flip the chicken to the other side, press until cheese coats the chicken completely. Place cheddar-coated chicken onto a parchment-lined baking sheet. Bake in preheated oven for 18-22 minutes, or until the chicken is cooked through.
RICE KRISPIE CHEDDAR BAKED CHICKEN
Steps:
- Preheat oven to 350°F. Coat a medium baking dish with 1/4 cup melted butter. ●In a bowl, mix the flour, salt, pepper, and garlic powder. ●In a separate bowl, beat together the egg and milk. ●In a third bowl, mix the cheese, bread crumbs, and Rice Krispies. Dredge the chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 Tablespoons butter evenly over chicken. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
CHEDDAR BAKED CHICKEN
Easy, delicious, quick and healthy!! I use my own home made mustard when making this dish but use any that you like...so many different mustards out there. I have a huge collection of chicken recipes as my youngest daughter never ate anything else for 2 years!! Just 225 calories per serving!!
Provided by Doreen Fish
Categories Chicken
Time 45m
Number Of Ingredients 6
Steps:
- 1. Mix together the milk and the mustard in a bowl.. In another bowl mix together cheese, flour and chives. Dip the chicken in the milk and mustard mixture brushing to coat evenly.. Dip the breasts into the cheese/flour mixture, pressing to coat evenly. Place on a cookie sheet and spoon any spare cheese coating over the top. Bake in a 400 degree oven for approx 30 - 35 minutes until golden brown and juices run clear.
- 2. Serve with baked potatoes and a toss salad. It is so good and so easy!!!
CHEDDAR BAKED CHICKEN
Make and share this Cheddar Baked Chicken recipe from Food.com.
Provided by missjamieleigh
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- coat baking dish with melted butter.
- combine: flour, salt, pepper and grlic powder in one bowl.
- combine: beaten egg and milk in second bowl.
- combine: chees, bread crumbs and rice crispies in third bowl.
- cut chicken pieces in half. coat chicken pieces in flour mixture, dip in egg and lastly press in the bread crumb mixture.
- arrange in baking dish, drizzle 2 tablespoons melted butter evenly on top of chicken. bake at 350 degrees for 35 minutes.
Nutrition Facts : Calories 511.1, Fat 27.2, SaturatedFat 11.8, Cholesterol 170.3, Sodium 946.8, Carbohydrate 28.9, Fiber 1.3, Sugar 1.5, Protein 36.1
RITZY CHEDDAR BAKED CHICKEN
How to make Ritzy Cheddar Baked Chicken
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Crush your Ritz crackers in a large ziptop bag.
- Trim your chicken breasts of fat and season well. I used kosher salt, black pepper, and Italian seasoning. Use whatever you prefer.
- Make yourself a "breading" station of sorts: 1. Low fat sour cream or plain Greek yogurt. 2. Freshly grated sharp cheddar cheese. 3. Crushed up Ritz crackers with the added dried parsley.
- Coat your chicken in the sour cream, then the cheese, and finally the crackers
- Get as much or little of the cheese on the chicken as you would like.
- PRESS the cheddar coated chicken into the cracker crumbs until well coated.
- put your chicken on a cooling rack set into a sheet pan or Line your pan with parchment paper or aluminum foil. OR... spray your sheet pan with nonstick spray.
- Bake 400 x about 35 min or until internal digital thermometer reaches 160 degrees. The temperature of the meat will continue to rise to 165 when you remove from the oven. Allow it to rest 5 minutes.
- Sauce: Combine all the sauce ingredients, heat and stir until hot.
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