Did you know that I have five main loves? Not including people, of course. But, it’s true. They are photography, kids, music, cooking, and God. When I reached that point in my life when I knew I needed to make a decision for my future, it literally came down to knowing I wanted my own kids (plus foster children). I always wanted to be a stay at home mom, so I chose the options I thought would be most conducive to that. Becoming a chef or a music teacher involved being away from the home too much, and so I chose photography. I do most of my sessions on weekends, and can edit, blog, and plan during the week! Thus, I became a photographer! But I still love cooking, so I make up recipes often. The one I’m sharing today is one I’ve done for years, my “signature dish” if you will. I hope you love it! It goes great with zucchini or green beans (I make those with bacon grease and caraway seed!) and egg noodles, just so you know!
Cheez-it Baked Chicken
You will need:
Chicken breasts (you can use thighs or whatever, I just prefer no bones)
Cheez-its, crumbled to a powder if possible (use a hammer job on a ziploc bag or do a dance on it wearing heels!)
McCormick California-Style Garlic Powder to taste
Dash of pepper
Melted butter
Pre-cooked
To prepare, grind up the Cheez-its with pepper and garlic powder in a large ziploc bag, coat the chicken breasts with butter and place them into the bag one by one. Shake it up until it’s totally coated and put it on a greased baking sheet. Bake it at 375 for 20-40 minutes (depends on the thickness) or until the meat is all white inside. I prefer to cover it in aluminum foil to keep in the moisture. For a crisper finish, bake it the last five minutes uncovered.
(I apologize for the lame photography)
Ta-da! The finished product is juicy and cheesy yum! I’ve made it tons of times, and it’s always a hit. Baking with crackers is a great pre-seasoned alternative to flour or shake and bake mix. Let me know what you think!