I don’t know a child who doesn’t like chicken nuggets, but I know many moms who are reluctant to buy the fast food and frozen varieties because of the mystery meat, the preservatives and fat.
So I wanted to share this wonderful recipe adapted from Real Simple magazine and so easy to make because it calls for ingredients you most likely have in your kitchen right now…chicken, Ritz crackers, cheddar cheese, salt, pepper and butter. Because it’s baked in the oven, the chicken is relatively low-cal. The cracker crumbs and cheese make a tasty crust that you and your kids will love. I followed the recipe exactly but cut the chicken into bite-sized nuggets, which meant even more crust per bite!
- 16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
- 6 ounces sharp Cheddar, grated
- 1 clove garlic, finely chopped
- kosher salt and black pepper
- 4 6-ounce boneless, skinless chicken breasts
- 4 tablespoons unsalted butter, melted
- wild rice pilaf and steamed green beans (optional)
1. Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.
2. Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet.
3. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown, 25 to 30 minutes.
4. Serve with the pilaf and green beans, if desired.