Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken breast with crispy and creamy cheese coating. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Chicken Breast with Crispy and Creamy Cheese Coating is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Chicken Breast with Crispy and Creamy Cheese Coating is something which I have loved my whole life. They are fine and they look fantastic.
Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl. Boneless chicken breasts coated in a Ritz cracker crumb coating, pan-fried until crispy, and served with a cheddar cheese sauce. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
To begin with this particular recipe, we must prepare a few components. You can cook chicken breast with crispy and creamy cheese coating using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Breast with Crispy and Creamy Cheese Coating:
- Prepare 1 fillet Chicken breast
- Get 4 to 5 Pre-cut cheese (do not use melting type cheese)
- Get 1 Plain cake flour (for coating the chicken meat)
- Get 1 dash ○ Sake (for marinating)
- Prepare 1 dash ○ Soy sauce (for marinating)
- Get 1 pinch each ★ Salt and pepper
Cut a piece of parchment paper to fit a cookie sheet. One at a time, dip both sides of the chicken breasts into the egg then place in the bowl with the potato chips. Using the opposite hand you used for the egg, firmly press the potato chips into the chicken breast on both sides to create a thick crust. Place the crusted chicken breast on the baking rack.
Steps to make Chicken Breast with Crispy and Creamy Cheese Coating:
- Rough chop the chicken into bite-sized pieces (the size of nuggets), then marinate in mixture of 4 parts sake to 1 part soy sauce.
- Coat the chicken in flour, then fry in a generous amount of oil until both sides are crisp. Season with salt and pepper to taste.
- Shred the cheese into the frying pan. When it starts to melt, toss the chicken to coat. Do not use melting type cheese.
- Fry until the cheese becomes crispy. It is essential to fry until the cheese on the coating is crispy.
Using the opposite hand you used for the egg, firmly press the potato chips into the chicken breast on both sides to create a thick crust. Place the crusted chicken breast on the baking rack. Repeat with the remaining chicken breasts. Dip each chicken tender into the egg, then dredge into the pork rind/cheese mixture until completely covered. Place on the parchment paper on the cookie sheet.
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