When we had our anniversary party last year, my wife said that she would do all the cooking. A pretty large commitment I thought, but I knew she could do it. She cooked cheddar baked chicken for fifty people! All she did is prepare it like normal and bake it, then toss it in the slow cooker on a low setting. Because it tastes great at room temperature or even cold, this was a huge hit among our friends and family. Check out what they are saying about this recipe over at All Recipes:
“Wow! I’ve never cooked chicken this juicy and delicious before!”
Usually, the only way to get chicken this good is by ordering it from a fancy restaurant. Now you can make it at home!
Ingredients
1/4 cup Land O’ Lakes butter, melted
1/2 cup Gold Medal all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon McCormick’s garlic powder
1 egg
1 tablespoon milk
1 cup shredded Sargento Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves – cut in half
2 tablespoons butter, melted
Instructions
Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk.
In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat.
Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
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Quick Tip: Use plain bread crumbs and Italian seasoning if that’s what you have available.
Thanks again to All Recipes for this easy and versatile recipe.