Crispy Cheddar Chicken
Cheese! That's the secret behind this yummy, crispy, cheesy baked chicken recipe.
Servings: 4
Equipment
- 1 Parchment paper
- 1 Baking pan
- 1 Foil
Ingredients
Chicken
- 4 ea Boneless, skinless, chicken breasts
- 4 ea Eggs Use just the egg whites.
- 2 cups Cheddar cheese, shredded
- 2 cups Panko, Italian breadcrumbs
- 2 Tbsp Butter, melted
- 1 Tbsp Fresh parsley, chopped.
Cheese Sauce
- 2 Tbsp Butter, melted
- 2 Tbsp Flour
- 1 cup Chicken broth
- 3/4 cup Cheddar cheese, shredded
Instructions
Chicken
- Preheat oven to 400 degrees F.
- In a bowl, combine egg whites and whisk until bubbly. In another bowl, combine bread crumbs and cheese.4 ea Eggs, 2 cups Panko, Italian breadcrumbs, 2 cups Cheddar cheese, shredded
- Cut each breast of chicken into three pieces. Dip each piece into egg whites, then roll in the cheese-bread crumb mixture—place in a parchment-lined baking pan and cover with foil.4 ea Boneless, skinless, chicken breasts
- Bake chicken in preheated oven for 25 minutes, then remove foil, baste with 2 tablespoons of melted butter, and cook 10-12 additional minutes, or until chicken is cooked through and coating is golden brown.2 Tbsp Butter, melted
Cheese Sauce
- While the chicken is cooking, melt two tablespoons of the butter in a saucepan over medium heat.2 Tbsp Butter, melted
- Add the flour and stir until the mixture is pasty and hot. Add chicken broth and whisk fast until thoroughly combined and no lumps remain. Add cheese and stir until cheese is melted completely and the mixture is smooth and creamy. Add more broth if needed for desired consistency. Add pepper to taste. Remove from heat, cover, and set aside until chicken is ready to serve.2 Tbsp Flour, 1 cup Chicken broth, 3/4 cup Cheddar cheese, shredded
- Remove chicken from oven and place on platter. Top with fresh parsley and serve with sauce on the side for dipping.1 Tbsp Fresh parsley, chopped.