Chicken Strips With Cheddar Recipes

GARLIC CHEDDAR CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
• Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

BAKED GARLIC CHEDDAR CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees and lightly spray a cookie sheet with non stick cooking spray. In a shallow bowl combine melted butter and garlic powder. In another shallow bowl combine bread crumbs, shredded cheddar cheese, parmesan cheese, oregano, and parsley. Dip the chicken into the melted butter and then coat in the bread crumb mixture.
• Place on a greased baking sheet and bake for 15-20 minutes or until chicken is cooked throughout and no longer pink.

CHEDDAR RANCH CHICKEN STRIPS RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (225˚C).
• On a cutting board, slice chicken breasts against the grain into strips.
• Place the chicken strips in a bowl and add in buttermilk and ranch packet. Stir until well-coated.
• Cover the bowl with plastic wrap and place in the refrigerator for at least an hour.
• Pour cheese crackers into a resealable bag and crush with a rolling pin until they become finely ground.
• Open the bag and place a marinated piece of chicken in the cracker crumbs. Coat the chicken with the crumbs and place on a parchment paper-lined baking sheet.
• Bake for 20 minutes, flipping halfway.
• Enjoy!

CHEDDARS CHICKEN TENDERS RECIPE

Steps:

• Steps:

CHEDDAR BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
• In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
• Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

RITZY CHEDDAR CHICKEN BREASTS

Steps:

• Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
• In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
• In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
• Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

CHEDDAR CHICKEN TENDERS

Steps:

• Put oven rack in lower third of oven and preheat oven to 475°F Brush a large shallow baking pan with oil (2 tablespoons).
• Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper and 1/4 teaspoon salt. Toss tenders with mustard in a large bowl until coated, then dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.

CHICKEN STRIPS WITH CHEDDAR

Steps:

• Cut the chicken fillets in strips.
• Place each strip first into the egg mixture, then in the flour, again in the egg mixture and at last into the bread crumbs.
• Place them on foil, sprinkle with the spices.
• Bake them in a preheated oven 350F for 30 minutes. Turn them around ocassionally.
• Fry the bacon or microwave and cut in pieces.
• Melt the cheddar and then add the bacon to it.
• Spoon the sauce over the chicken and serve immediately!