CRISPY RITZ CHICKEN

Preheat Oven to 350F Degrees

FOR CILANTRO RICE

1 1/2 c. of uncooked rice*

1/8 c. lime juice

2 tbsp. tried cilantro

FOR THE CHICKEN

3 chicken breasts

2 sleeves of Ritz crackers (I got the roasted veggie flavor)**

1/2 c. of buttermilk (can use regular milk)

2-2 1/2 c. of shredded cheese (I used mozzarella)***

Salt and Pepper to taste

FOR THE SAUCE

1-10oz can of cream of chicken**

3 tbsp. of sour cream

2 tbsp. butter

Dried cilantro for garnish

*Adjust rice amount according to how much you know you and your family will eat. I love rice so I always make more.

** Use any flavor that you prefer (i.e., regular Ritz Crackers or Cream of Mushroom)

*** Start out with 2 c. of cheese, but if you run out add more- no need to waste cheese :)

 DIRECTIONS

For the rice:

Combine 1 1/2 c. of uncooked rice-- my favorite are Jasmine or Basmati rice-- and 3 c. of water. Set rice cooker to cook. Once the rice cooks, in a large pot or bowl, mix together rice and lime juice together. Then add cilantro and toss together. Set aside.

For the Chicken:

There is a bit of set up first.  Grease a large baking tray with cooking spray, butter or shortening. In a food processor grind Ritz Crackers into fine crumbs, mix with salt and pepper to taste. Place the crumbs in a pan or shallow dish. In a bowl, pour the buttermilk. And in another dish, spread the shredded cheese. I set up my pans/dishes/trays in this order: milk bowl, then cheese dish, then crumbs, and finally baking tray. 

First dip the breasts into the milk. Then roll into shredded cheese- the cheese will not stick too great so use your hands to press in the cheese. Finally, cover with crumbs. Do not worry- the cheese will fall into the crumbs- that is okay! Place the breast onto the baking tray. Repeat for the remainder of chicken breast cutlets. Once all the cutlets are on the baking tray- sprinkle any non-covered areas with additional crumbs. Bake for 30-35 minutes until breasts are thoroughly cooked and center is no longer pink.

For the sauce: 

In  a small pot, over medium-high heat, bring cream of chicken, sour cream and butter to a boil. Remove from heat, whisk together and allow to cool.  Serve chicken breast on top a scoop of cilantro rice. Serve sauce over chicken. 

Okay- I know- this seems like a lot but this took me only about 30 minutes.