CHICKEN CHEDDAR RECIPE RECIPES

Name: Crispy Cheddar Chicken
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 pound(s) chicken tenders, or 4 large breasts; 2 tube(s) ritz crackers; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1/2 cup(s) whole milk; 3 cup(s) cheddar cheese, grated; 1 teaspoon(s) dried parsley; SAUCE; 1 can(s) cream of chicken soup; 2 tablespoon(s) sour cream; 2 tablespoon(s) butter

CRISPY CHEDDAR CHICKEN | JUST A PINCH RECIPES

Crispy Cheddar Chicken | Just A Pinch Recipes image

You just might throw away your skillet when you taste this crispy cheddar chicken! The chicken is crispy and blends wonderfully with the cheese.

Provided by Luann Crownover @lucrown

Categories Chicken

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 pound(s) chicken tenders, or 4 large breasts
2 tube(s) ritz crackers
1/4 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) whole milk
3 cup(s) cheddar cheese, grated
1 teaspoon(s) dried parsley
SAUCE
1 can(s) cream of chicken soup
2 tablespoon(s) sour cream
2 tablespoon(s) butter

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 foil and bake at 400 degrees for 35 minutes. Remove the 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.

CHICKEN TORTILLA SOUP RECIPE | DANNY BOOME | FOOD NETWORK

Chicken Tortilla Soup Recipe | Danny Boome | Food Network image

Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.

Provided by Danny Boome

Categories main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
One 14.5-ounce can fire-roasted diced tomatoes
One 14.5-ounce can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
One 8-inch flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Steps:

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute.
Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
Add lime juice and fresh cilantro to the pot.
In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

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Total Time 25 minutes
Calories 711 calories per serving

1. Put a griddle pan on a high heat.
2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
4. For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
5. Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
6. To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
7. Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
8. Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
9. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
10. Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.

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