Here is another budget recipe that we incorporated this week into our family meals. Unlike the ham, I went big with this one, cooking three servings, so I could freeze the extra two meals for use during the busy holiday season that is just around the corner. I also like to keep a few good meal choices in the freezer just in case someone else in our community has an emergency need that can be quickly filled from my freezer.
I purchased the large family pack of boneless, skinless chicken breasts, a good value, especially when you can get these packages on sale.
This chicken came out so well. Everyone in the family loved it. I paired it simply, with some buttered and salted corn, but you could do green beans, rice pilaf, mashed potatoes or a salad, among other choices.
To freeze the extras, first let them cool. Wrap each cooked buttery cheddar chicken in foil and then place two wrapped breasts, at a time, in labeled freezer bags.
Ingredients:
16 buttery crackers (such as Club crackers or Ritz), crushed. You should yield about 3/4 cup of crushed crackers.
1-1/2 cups of shredded sharp cheddar cheese
1 tsp minced garlic
1/4 each salt and black pepper
6 large boneless, skinless chicken breasts
6-8 tablespoons unsalted butter, melted
Directions:
Prepare two foil-lined baking sheets. You will have room for three large chicken breast on each sheet.
Heat the oven to 350F.
In a bowl, combine the crackers, cheese, garlic, and 1/4teaspoon each salt and pepper.
Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on the foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter.
Bake until the chicken is golden brown about 30-40 minutes. Enjoy.
Related Articles:
Need it Fast Solutions: Taco Seasoning Packet