Baked Cheez It Chicken Breasts Recipes

Steps:

• 1. First pound down chicken tenders. S&P Mix butter milk egg and dash of hot pepper sauce (franks) Add chicken to milk bath and refridgerate for 1 hour
• 2. Meanwhile in food processer crush fine cheez-its with 1/4tsp dried dill. Put on large platter. Drain chicken one by one evenly coat and press cheeze-its.
• 3. In 425 degree preheated oven. Place chicken on large baking sheet, drizzle w/olive oil. Bake 7mins flip and bake another 7-9min til golden brown. Serve with dipping sauce of choice. Dill dip fantastic or ranch.

Steps:

• 1. Coat the chickens with a layer of mayonnaise.
• 2. Crumble up some cheez-its and roll the chickens so that they stick all over.
• 3. Lay the breasts in a lightly greased pan and bake on 350 degrees until cooked.

Steps:

• Preheat oven to 350°F.
• Line a cookie sheet with aluminum foil (or silpat if you have it).
• Place the Cheez-it's in a zip-lock baggie and give it to your kid to play catch, touch football, whatever. Smack the back a few times with a rolling pin... get the cheese-it's crushed, but don't worry if there are some larger pieces. Pour into a shallow bowl or plate.
• Crack the eggs into a bowl and add the water. Whisk together until combined well. (something else your child can do!).
• Dip the chicken in the egg mixture, then roll around in the crushed Cheez-it's (kids love this part!)
• Place on the cookie sheet, continue until all the chicken is coated.
• Lightly spray all coated chicken with the cooking spray.
• Bake at 350°F about 15 -20 minutes (start checking the smaller ones after 10 minutes. I always pull them out as they get cooked through so that the smallest isn't incinerated by the time the largest piece is done cooking).

Steps:

• Preheat oven to 325 degrees and grease an oven safe dish that the chicken will fit inches.
• Rinse your chicken breasts and pat them dry with paper towel.Very important that you dry the chicken breasts before preparing them, if the chicken isn't dry the seasonings will not stick and neither will the sour cream mixture. Season on both sides with salt and pepper, to taste. In a shallow dish, combine the sour cream and buttermilk. Arrange the crushed Cheez-Its in a second shallow dish. Dip each chicken breast into the sour cream mixture, then into the Cheez-Its so that they adhere and form a crust. Place the chicken in your prepared baking dish, leaving about 1 inch between the breasts.
• Cover with foil and bake for 45 minutes. Then remove the foil and bake for an additional 15 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
• Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
• Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
• Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.