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Monthly Archives: April 2013

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Crispy Cheddar Chicken

Crispy Cheddar chicken

I have not tried this yet but the recipe sounded delicious with a few changes.
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers Maybe fewer can be used…
1/8 teaspoon ground pepper
1/2 cup  milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce: 1 C white sauce made with flour, butter, chicken broth, and milk

2 T sour cream

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. 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 and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
hicken are golden brown and crispy.
Oil a 9 x 13 pan with olive oil 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 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine flour and butter add chicken broth and milk , cook until thick and add sour cream stir together over medium high heat until the sauce is nice and hot. Serve over the chicken.

Pork Tenderloin with soy ginger marinade….

1 c. soy sauce
6 slices of Crystal Ginger
1 small minced onion (4 tbsp.)
4-6 sliced garlic cloves (or 4 tsp. minced garlic)
Mix the above ingredients together n a Magic Bullet. Pour into a plastic bag and add pork. Refrigerate for 4 hours or more.
If you use boneless pork tenderloin.  Put into an oiled pan to bake at 350 degrees until the meat reads 140 F. Turn the meat once or twice while cooking, baste again if necessary….   You can add vegetables to roast with the meat if desired… Cover them with the marinade just before cooking.