This past weekend was MISERABLE for our family. Olivia came home from parents day out on Thursday pretty sick. The type of sickness where if you come within ten feet of a kid with a “bug” YOU WILL get it too. I caught this wonderful bug on saturday and Shaun was sick on Sunday. The both of us were lucky and recovered pretty well after a day of having it but unfortunately Olivia is still fighting it off after a couple of days.
We had planned on getting so much accomplished and the only thing we did do was watch TV. There was absolutely no cooking because no one wanted to cook anything let alone think about eating it. Chick-fil-a was a life saver when it came to chicken noodle soup and fruit for our entire family.
Now I do love the fall and winter seasons but this sickness stuff has got to go. I don’t even want to think about the flu, cold or anything else; I’m just content sitting by my fire in my sweats and enjoying the cool weather.
Luckily, before the whole family came down with this mess I was able to enjoy this nice baked ritz chicken. You can eat it on top of a salad, vegetables or just by itself.
Now I’m off to make a big cup of get well medicine… if you know what I mean!
ENJOY ~ Meagan
Baked Ritz Chicken
Ingredients
- 2 trimmed boneless chicken breasts
- 20 original ritz crackers
- 1/4 cup panko bread crumbs
- 1/2 teaspoon oregano
- 1/4 teaspoon cumin
- 1 egg
- 2 Tablespoons dijon mustard
- 2 teaspoons whole milk
- olive oil for pan
- salt
Instructions
Preheat oven to 375 degrees.
Sprinkle salt on each side of the chicken breasts and set aside.
Place crackers, bread crumbs, oregano and cumin in a food processor. Blend until fine consistency. Pour the crumbs into a shallow dish.
In another bowl whisk together the egg, mustard and milk.
Submerge the chicken into the wet mixture and flip over to cover the other side. Then place chicken in bread crumb mixture and coat both sides.
Heat a large skillet with a little bit of olive oil. Place the chicken into the pan and cook 1-2 minutes on each side on medium/high heat. Put the chicken on a nonstick baking sheet and cook in the oven for 18-20 minutes or until internal temperature reaches 165 degrees.
(Cooking time may vary on size of chicken breasts. You can always pound out the chicken before starting the whole coating process for shorter cooking time.)
