Sunday, March 11, 2012


Normally, I cook five days a week. Now that doesn’t mean I’m cookin’ up Beef Bourguignon each night, but I do manage to make something good. I mean I am pretty creative. After all, I am Mexican, and can make a taco out of almost anything!  Throughout the week, I try to cook red meat once and cook chicken, shrimp, or meatless dishes for the rest of the week. So I have a feeling I will be sharing a lot of chicken recipes with ya’ll. Couple months back, I cooked something for my husband that didn’t turn out so well. Lol! Not surprised. As mentioned somewhere on this blog, I am not a professional and the kitchen is defiantly my playground. It was one of those days where I was in need of something new to make and ran across this recipe in a magazine. Ritz parmesan chicken sounded good, but even better, looked really easy. I had heard of using corn flakes to bread chicken, which I love, but never using Ritz crackers. I went home and made this recipe and was surprised at how much texture and flavor the chicken had. It was like my chicken breast had gotten a “make-over”! The original recipe only calls for using the juice of the lemon; however, I added in the zest into the crumb mixture and it really added flavor and a tad bit of sophistication to my Tuesday night meal. Who would have thought using simple ingredients could create something so delicious.
Ritz Parmesan Chicken

¼ cup of mayo
1 tbsp of lemon juice
25 wheat Ritz crackers
¼ cup of parmesan cheese
2 tsp dried basil
Zest of one lemon
4 boneless chicken breasts

Directions:

  1. Preheat oven to 400. Mix mayo and lemon juice together and set aside.
  2. Crush the crackers in a zip lock bag and combine with the parmesan cheese, dried basil, and lemon zest.
  3. Clean and trim chicken breast, if needed, and dip chicken breast in mixed mayo mixture then into crumb mix.
  4. Place chicken breast on top of a baking sheet. (Note: If you have a baking rack, place rack on top of a baking sheet so that chicken comes out crispy. Otherwise, the bottom of the chicken breast will come out soggy. Yuck).
  5. Bake chicken for 20 minutes.

Source: Kraft's Food and Family Magazine, Fall 2011.

2 comments:

  1. This is such a delicious idea for chicken, Liz! I'm always on the lookout for new ideas. Thanks for sharing!

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  2. Thank you!! By the way, your blog is really cute! You have some really beautiful pictures and creative ideas!!

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