|4||large chicken breasts|
|2||sleeves Ritz crackers|
|3||C cheddar cheese, grated|
|1||t dried parsley|
|2||tablespoons milk or buttermilk|
|1||10 ounce can cream of chicken soup|
|2||T sour cream|
In a food processor combine the Ritz crackers, grated cheese, parsley, salt and pepper. Pulse a few times to form crumbs.
In a shallow dish, stir together the beaten eggs and milk. Dip the chicken pieces in the egg/milk mixture, then in the cracker crumb mixture, pressing the crumbs on to coat well.
Place the coated chicken in a 9×13 pan coated with cooking spray. Spray the top of the chicken with a thin, even layer of cooking spray. Cover the pan with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
For the sauce: In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
(USDA recommends ALL cuts of whole meat, beef, pork, veal, or lamb, be cooked to an internal temperature of at least 145 degrees, with a 3-minute resting period before serving. Ground meats should be cooked to 160 degrees. All poultry, whole or ground, should be cooked to 165 degrees.)