Ritzy Chicken Recipes

RITZY CHICKEN NUGGETS

Steps:

• Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
• Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
• When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
• Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
• Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.
• Slice the lettuce into 1/2-inch slices across and put into a bowl. Add the diced gherkins and capers.
• Combine the dressing ingredients, whisking together, and then pour over the salad tossing it to mix. Arrange on a couple of plates and sprinkle over the parsley. Serve with the chicken nuggets.

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.

RITZY CHICKEN CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F. Lightly grease a 2-quart casserole dish.
• In a bowl, combine the soup, sour cream, chicken broth, and diced, cooked chicken.
• Crumble 1 sleeve of Ritz crackers into the bottom of the prepared casserole dish. Drizzle half of the melted butter over the crackers.
• Spoon the mixture over the Ritz cracker layer.
• Crush the remaining sleeve of crackers and toss them in a bowl with the remaining melted butter. Sprinkle the buttered cracker crumbs over the chicken mixture.
• Bake the casserole in the preheated oven for 30 to 40 minutes, or until hot and bubbly.

RITZY CHICKEN & RICE CASSEROLE

Steps:

• Boil chicken breasts until just cooked through. Add mushrooms and broccoli to boiling water the last minute or so of cooking the chicken to cook through. Drain chicken, broccoli, and mushrooms.
• Mix together soups, rice, sour cream and seasonings to taste.
• In separate bowl, melt margarine and mix it with the Ritz cracker crumbs.
• Place chicken mixture on the bottom of a greased 9x11 casserole dish. Spread rice mixture over the chicken mixture. Spread Ritz mixture evenly over the rice mixture.
• Bake at 350°F for 35 minutes.

SLOW COOKER RITZ CHICKEN RECIPE

Steps:

• Combine the soup and sour cream in a bowl and set aside.
• In another bowl mix together cracker crumbs and melted butter.
• Place chicken in slow cooker that has been sprayed lightly with non stick cooking spray.
• Spoon the soup mixture over the chicken and sprinkle cracker crumbs on top.
• Cover and cook on low for 6-7 hours or high for 4-5 hours.
• Garnish with parsley before serving.

RITZY CHICKEN

Steps:

• Place chicken in casserole dish.
• Spread soup over chicken.
• Sprinkle crackers over soup.
• Pour butter over crackers.
• Bake 350 for 45 minutes.

RITZ CRACKER CRUMB CHICKEN

Steps:

• Preheat oven to 350°.
• Rinse chicken and pat dry.
• Place Ritz crackers in the blender and blend until finer than breadcrumbs.
• Melt butter completely (I microwave it).
• Dip chicken in melted butter.
• Coat chicken in Ritz crumbs and place on baking sheet.
• Bake for 45 minutes.

RITZ CHICKEN RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, mix together crackers, garlic salt, and black pepper.
• Dip each chicken breast in the beaten eggs, and then dredge in the cracker mixture, coating it completely.
• Place each coated chicken breast in a 9x13 pan.
• Cut the butter up into small pieces, and put them over the top of the chicken breasts.
• Bake for 30-35 minutes, until chicken is cooked through.