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

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