MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ritzy Cheddar Chicken Breasts
 Categories: Poultry, Dairy, Breads, Vegetables
      Yield: 4 servings
 
      1 tb Olive oil; more for greasing
           - the wire rack
    1/4 c  Sour cream
      1 lg Egg white
      1 ts Dijon mustard
           Salt
      2 lg Boned, skinned chicken
           - breasts
      1    Sleeve Ritz crackers
      2 oz Extra-sharp Cheddar cheese;
           - coarse grated
    1/2 ts Garlic powder
    1/2 ts Onion powder
 
  Position rack in the bottom third of the oven and set
  oven @ 450oF/232oC. Place an ovenproof wire rack over a
  sheet pan. Dab a folded-up paper towel with olive oil
  and rub it over the wire rack to grease it.
  
  In a medium bowl, whisk together the sour cream, egg
  white and Dijon mustard until smooth. Season with salt.
  Lay the chicken flat on a cutting board and carve each
  breast in half horizontally so you end up with four thin
  cutlets. Add the chicken to the sour cream mixture, and
  using your hands, smear the sour cream all over the
  chicken.
  
  In a large bowl, crush the Ritz crackers into coarse
  pieces with your fingers. Some crackers will turn to
  rubble while others turn to dust. Add the cheese, garlic
  powder, onion powder and olive oil. Season with 1/2
  teaspoon salt and toss until evenly distributed. Holding
  one of the chicken cutlets by its thinner end, add to
  the bowl with the crumbs, and using your hands, pack the
  crumbs onto the chicken, pressing them in to create a
  thick coating. Transfer the breaded chicken to the rack
  in the sheet pan. Repeat with the remaining three
  cutlets.
  
  Bake the cutlets until the outsides are crispy and the
  insides are no longer pink, 10 to 15 minutes. Let the
  chicken cool slightly so the coating can set, about 5
  minutes, before transferring to plates and serving.
  
  By: Eric Kim
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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