Sunday, November 27, 2011

Baked Cheddar Chicken with Cream Sauce

I've seen this recipe in several places online, and I adapted it to make it somewhat lower in calories.



Ingredients

4 3 oz. chicken breasts
1 sleeve reduced fat Ritz crackers
1/8 t pepper
1/2 C skim milk
4 oz. reduced fat cheddar cheese, grated
1 t dried parsley

Sauce

1 can reduced fat cream of chicken soup
2 T fat free sour cream

Directions

In a gallon size baggie, smash ritz crackers into crumbs.
Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the pepper into the cracker crumbs and stir the mixture around to combine.
Dip each piece of chicken into the milk, cheese & crumbs in succession.
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 40 minutes.
Combine the sauce ingredients into a microwaveable safe dish, and cook until warm.
Spoon the sauce over the chicken and serve.

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