Saturday, December 17, 2016

Crispy Cheddar Chicken

  • 1.5-2 lbs. Chicken Breasts, boneless/skinless
  • Ritz crackers, 16 crushed (Any type of buttery cracker will work)
  • 1 1/2 cups cheddar , shredded
  • 1 clove garlic, finely minced
  • 1-2 scallions or green onion tops, sliced thinly
  • 1/4 tsp. black pepper
  • 1/8 tsp. salt
  • 4 Tbsp. butter, melted
Pound the chicken breasts so they are about 1/4-1/2 inch in thickness.
Take the clove of garlic and mince it up finely. Then, thinly slice the scallions or green onion tops.
Take 16 Ritz crackers and crush them. Put them into a medium size bowl, add the minced garlic, sliced scallions or green onion tops, shredded cheese and the seasonings (salt and pepper). Mix everything together. Take the flattened chicken breasts and cut each one into 2 or 3 pieces.
Melt the 4 Tbsp. of butter in a microwave-safe bowl in the microwave. Dip each chicken piece into the melted butter, then dip the coated chicken piece into the cracker mixture, coating both sides. Lay aside until all chicken pieces have been coated
Bake at 350° for 30-35 mins. Serve with any type of potato, rice or other vegetable. *Note: Bake the chicken on a foil-lined baking sheet.

Ham Roll Ups

1 Stick of Butter
1 Tablespoon Brown Sugar
1 Tablespoon Worcestershire Sauce
2 Tablespoon Mustard
1 Tablespoon Poppy Seeds
1 Tube of Crescent Rolls
12 Slices Swiss Cheese
1 package of Ham

In microware melt butter, brown sugar, Worcestershire sauce, poppy seeds and mustard. Stir together once butter is melted. Roll out crescent roll and top with ham and swiss cheese. Roll into log and cut into 12 sections. Place in pan and cover with sauce mixture. Bake at 350 for 15 minutes or until golden brown.