Cheesy Ritzy Chicken

 Cheesy Ritzy Chicken - 

Another one from NYT Cooking.  I used what I have on hand - used a crushed garlic clove, and a little dried green onion - mixed in with the yogurt and egg white.  We get Levain crackers here which are identical to Ritz.   I made half recipe and I just approximate the amounts.  Here's the full recipe: 

1/4 sour cream

1 large egg white

1 tsp Dijon mustard

salt

2 large boneless, skinless chicken breasts 

1 sleeve Ritz crackers 

1 T olive oil 

2 oz coarsely grated cheddar cheese (about 1 C) 

1/2 tsp garlic powder (or 1 garlic clove, pressed, added to sour cream mixture) 

1/2 tsp onion powder (or a shake of dried green onions into the sour cream mixture) 

Preheat oven at 450 F (lower in Japan - 200 C) 

Place rack over a sheet pan and grease with a little olive oil 

1.  Slice each chicken breast horizontally into two thin pieces. 

2.  In a bowl, whisk together egg white, sour cream, mustard, and dash of salt.   I added the garlic and onion here too. 

3.  In another bowl, crush the crackers (there will be some larger pieces and that's OK) and toss with olive oil and cheese.  If you haven't added the garlic and onion to the sour cream mixture, use the powdered versions and add to this cracker mixture. 

4.  Coat each piece in the sour cream mixture, followed by the crumb/cheese mixture.  Press mixture into chicken.  

5.  Bake about 10-15 minutes.  Cool slightly (5 min) so coating sets up a bit. 

YUM.  Good with broccoli and salad.