Crispy Ritz Chicken

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Crispy Ritz Chicken


  • 3 chicken breasts
  • 2 sleeves of Ritz crackers (I got the roasted veggie flavor)**
  • 1/2 c. of buttermilk (can use regular milk)
  • 2-2 1/2 c. of shredded cheese (I used mozzarella)***
  • Salt and Pepper to taste

  • 1-10oz can of cream of chicken**
  • 3 tbsp. of sour cream
  • 2 tbsp. butter

Dried cilantro for garnish

** Use any flavor that you prefer (i.e., regular Ritz Crackers or Cream of Mushroom)
*** Start out with 2 c. of cheese, but if you run out add more- no need to waste cheese :)


Preheat Oven to 350F Degrees

For the Chicken:
There is a bit of set up first.  Grease a large baking tray with cooking spray, butter or shortening. In a food processor grind Ritz Crackers into fine crumbs, mix with salt and pepper to taste. Place the crumbs in a pan or shallow dish. In a bowl, pour the buttermilk. And in another dish, spread the shredded cheese. I set up my pans/dishes/trays in this order: milk bowl, then cheese dish, then crumbs, and finally baking tray.

First dip the breasts into the milk. Then roll into shredded cheese- the cheese will not stick too great so use your hands to press in the cheese. Finally, cover with crumbs. Do not worry- the cheese will fall into the crumbs- that is okay! Place the breast onto the baking tray. Repeat for the remainder of chicken breast cutlets. Once all the cutlets are on the baking tray- sprinkle any non-covered areas with additional crumbs. Bake for 30-35 minutes until breasts are thoroughly cooked and center is no longer pink.

For the sauce:
In  a small pot, over medium-high heat, bring cream of chicken, sour cream and butter to a boil. Remove from heat, whisk together and allow to cool.  Serve chicken breast on top a scoop of cilantro rice. Serve sauce over chicken.