Tuesday, August 23, 2011

Creamy Chicken

6 Ritz crackers, finely crushed (about 1/4 cup)
2 tbsp grated Parmesan cheese
4 small boneless skinless chicken breasts (about 1 lb)
2 tsp oil
1/3 cup Chive and Onion cream cheese
1/2 cup chicken broth

1. Mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess. Dip chicken in crumb mixture, turning evenly to coat both sides of each breast. Discard any remaining crumb mixture.

2. Heat oil in a large nonstick skillet over mdium heat. Add chicken; cook 5-6 minutes on each side or until done. Transfer to plate; cover to keep warm.

3. Add broth and cream cheese to skillet. Bring just to a boil, stirring constantly. Cook 3 minutes or until thickened, stirring frequently. Spoon over chicken.

Serves 4.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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