Tender chicken cutlets, breaded in buttery crackers, pan-fried to a crisp golden brown before being topped with ham, cheese, and mushrooms, and placed under the broiler before serving.
Karen of Karen's Kitchen Stories is our host this week. She invited us to join her in showcasing crackers saying:
I may not have made homemade crackers but I am very pleased with this recipe that I am sharing with you today.
"Make homemade crackers or create a recipe with crackers as a key ingredient."
I wasn't energetic enough to attempt homemade crackers right before we left on vacation but I did make a delicious and easy Inside Out Chicken Cordon Bleu that used crackers for the breading.
Let's see what the others are sharing today......
- Sourdough Discard Crackers from Karen's Kitchen Stories
- Keto Cheese and Chive Crackers from Cook with Renu
- Easy Inside Out Chicken Cordon Bleu from A Day in the Life on the Farm
- Homemade Everything Seasoned Crackers from Amy's Cooking Adventures
- Homemade Goldfish Crackers from Culinary Cam
- Parle Cheesling Bhel from Mayuri's Jikoni
- Whole Wheat Crackers from Sneha's Recipe
- Za'atar Chickpea Crackers from Food Lust People Love
I guess the others have much more confidence than I. I can't wait to read their posts and try their recipes!!
Yield: 4 servings
Inside Out Chicken Cordon Bleu
Tender chicken cutlets, breaded in buttery crackers, pan-fried to a crisp golden brown before being topped with ham, cheese, and mushrooms, and placed under the broiler before serving.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
- 4 (4-6 oz) boneless, skinless chicken breasts
- 1 egg
- 1 T. milk
- 25 Ritz Crackers (1 sleeve)
- salt and pepper, to taste
- 6 oz. sliced mushrooms
- 2 T. butter, divided
- 2 slices deli ham, cut in half
- 2 slices Swiss cheese, cut in half
Instructions
- Whisk together the egg and milk in a shallow bowl. Season with salt and pepper. Set aside
- Place the crackers into a food processor and pulse until fine crumbs are formed. Pour into a shallow bowl and set aside.
- Melt 1 Tablespoon of the butter in a large oven-safe skillet. Add the mushrooms to the skillet, season with salt and pepper, and cook until browned and tender. Remove from skillet to a plate. Set aside.
- Melt the remaining butter in the same skillet. Dredge the chicken in the egg and then coat with the cracker crumbs. Place into the skillet over medium heat and cook for 5-7 minutes per side until an internal temperature of 165* is met and the crust is golden brown.
- Remove the pan from the heat. Top each chicken breast with a slice of ham, a slice of cheese, and 1/4 of the mushrooms. Place under a broiler until cheese is melted.
Notes
Adapted from a recipe found in Taste of Home.
Nutrition Facts
Calories
367Fat (grams)
19 gSat. Fat (grams)
8 gCarbs (grams)
14 gFiber (grams)
1 gNet carbs
13 gSugar (grams)
3 gProtein (grams)
34 gSodium (milligrams)
592 mgCholesterol (grams)
146 mg
Property of A Day in the Life on the Farm
It sounds delicious Wendy! Great take on the theme!
ReplyDeleteI love the idea of using crackers as a crust. I will have to do that soon.
ReplyDeleteThis was a great dish Cam.
DeleteI love ritz crackers. The chicken cutlets coated with these cheesy crackers, wow how innovative. Am sure it gives the cutlets a totally different taste as opposed to using breadcrumbs.
ReplyDeleteYes, we enjoyed it Mayuri.
DeleteThanks Sneha.
ReplyDeleteWow that is a good use of crackers here. Never thought of using the crackers in this way, a good use of some leftovers. Adding it to the chicken will add so much crunch and flavour.
ReplyDeleteThank you Renu.
DeleteSounds great and much easier than rolling the chicken!
ReplyDeleteYes it was ready in a flash Amy.
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