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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ritzy Cheddar Chicken Breasts   
    Categories: Poultry, Dairy, Breads, Vegetables   
         Yield: 4 servings   
       
         1 tb Olive oil; more for greasing   
              - the wire rack   
       1/4 c  Sour cream   
         1 lg Egg white   
         1 ts Dijon mustard   
              Salt   
         2 lg Boned, skinned chicken   
              - breasts   
         1    Sleeve Ritz crackers   
         2 oz Extra-sharp Cheddar cheese;   
              - coarse grated   
       1/2 ts Garlic powder   
       1/2 ts Onion powder   
       
     Position rack in the bottom third of the oven and set   
     oven @ 450oF/232oC. 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.   
        
     By: Eric Kim   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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