Since I've been trying to cook more lately - I like to grab recipes when I see them. I have an email folder just for recipes. When I see a good one - I email it to myself. Then when I'm picking recipes - I go there first! Such is the case with the recipe I found on my good friend Sarah's blog for Cheddar Chicken. She usually makes things fancier than I can hang with but this one seemed fairly simple.
Close up of some delicious din-din about to go in the oven!
Since I was ad-libbing the Buffalo seasoning - I wasn't sure how spicy it would be. Therefore I went with a very mild butter rice mix. The crispies from the chicken added some zing to the rice and the rice mellowed the spicy. I really enjoyed it!
Why Should You Make It? It's easy and pretty much pleases anybody - plus you can make it your own by adjusting the seasonings.
16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
kosher salt and black pepper
1-2 Tablespoons Buffalo Wild Wings Buffalo Seasoning (optional)
1 Tablespoon dried chopped onion (optional)
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted
Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, ¼ teaspoon each salt and pepper, Buffalo seasoning and onion.
Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter.
Bake until the chicken is golden brown, 25 to 30 minutes.