I don't have to tell you how good this is. Do you see the picture? My mom showed me a picture of a recipe for smothered creme spinach and mushroom chicken that looked incredible...but then I read how much cheese and cream was involved. So I thought, what would be equally delicious and way better for you? So, after some stumbling around for "smothered" based recipes, I found this from yellowblissroad.com and modified it slightly. With only three steps, it's hard to argue with a dish this good. Read on.
INGREDIENTS:
-3 Chicken Breasts
-3/4 cup of buttery Ritz crackers (about half a sleeve )
-1/4 cup shredded mozzarella cheese
-1/4 cup grated Parmesan cheese
-1 Tbsp of Parsley
-2 Tbsp Ranch Dressing
-2 Tsp garlic pepper
DIRECTIONS:
1. In a zip lock bag, crush the crackers by hand until fine. Add your cheese to the bag along with the parsley flakes.
INGREDIENTS:
-3 Chicken Breasts
-3/4 cup of buttery Ritz crackers (about half a sleeve )
-1/4 cup shredded mozzarella cheese
-1/4 cup grated Parmesan cheese
-1 Tbsp of Parsley
-2 Tbsp Ranch Dressing
-2 Tsp garlic pepper
DIRECTIONS:
1. In a zip lock bag, crush the crackers by hand until fine. Add your cheese to the bag along with the parsley flakes.
2. Arrange your chicken in a baking dish (I thought about adding some melted grass fed butter at the bottom of the dish to give it more flavor and I wish I had. Learn from my short comings). Sprinkle with garlic pepper and then spread a thin layer of ranch dressing over the top. Sprinkle the cracker/cheese mix on each chicken breast and pat it down.
3. Bake at 400 degrees for 20 minutes.
