Buttery Breaded Baked Chicken

I’m finally getting around to my post for today. I have been down all morning with a migraine. When I get a migraine I do it good.

This recipe today is for a breaded chicken that gets baked in the oven. The secret to this breaded chicken is what you bread it with. No bread crumbs here, you use Ritz crackers. I just put the crackers into my food processor and pulse to fine crumbs. It gives the chicken a nice buttery flavor.

This chicken is also finished off with a simple but flavorful sauce. This dish is even nice enough to serve for company.

Buttery Breaded Baked Chicken | realmomkitchen.com

Buttery Breaded Baked Chicken
  • 2 cups Ritz Cracker fine crumbs (crush by hand or with a food processor)
  • 3 Tbsp grated Parmesan cheese
  • 2 tsp garlic salt
  • 1 cup plain yogurt
  • 8 boneless skinless chicken breasts
  • ¼ cup melted butter
  • 2 (10¾ oz) cans cream of chicken soup
  • 1 cup light sour cream
  1. Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
  2. In a bowl, combine the cracker crumbs together with the Parmesan cheese and garlic salt.
  3. Add the yogurt to a bowl and stir until smooth.
  4. Dip each chicken breast into the yogurt followed by the crumb mixture. Place each breast into the prepared dish then drizzle with the melted butter.
  5. Bake at 350 degrees for 45 minutes or until fully cooked. While cooking, prepare the sauce to top the chicken with.
  6. In a sauce pan, combine the soup and sour cream together. Heat until smooth and heated through. Serve chicken topped with the sauce. Serves 8.

Recipe adapted from The Essential Mormon Cookbook.



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