On Mon, 15 Sep 2014 22:24:13 -0700, "Julie Bove"
> wrote:

>
>"koko" > wrote in message
.. .
>> On Mon, 15 Sep 2014 20:47:31 -0700, "Julie Bove"
>> > wrote:
>>
>>>Someone posted this recipe to Facebook and she is a good cook so I assumed
>>>that she had tried it. I also thought it was too good to be true, and it
>>>was.
>>>
>>>https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>>>
>>>As you can see, no amounts are listed.
>>
>> Here's the article you linked to. As you can see there is a link to
>> the detailed recipe
>>
>> MyFridgeFood.com
>> Crispy Cheddar Chicken! - You'll be making this weekly!
>>
>> Dip Chicken breasts into three pans - Milk, Shredded Cheese, and
>> Crushed Ritz Crackers. Then place in a pan, cover with foil and bake
>> for 35 minutes at 400 - So crispy and delicious!!
>>
>> Sauce: Mix Cream of Chicken, Sour Cream, and Butter in a sauce pan
>> over medium/high heat. Serve over chicken...obviously
>>
>> detailed recipe - http://myfridgefood.com/ViewRecipe.aspx?recipe=21127
>>
>>> And I did not make the sauce as I
>>>know that my husband and daughter wouldn't have liked it.
>>>
>>>So what went wrong? Nothing would stick to the chicken. I wondered about
>>>dipping it in milk. Normally when I make things like this (which isn't
>>>often), I use an egg to make the stuff stick. I know that buttermilk can
>>>be
>>>used too. But the regular milk was just too thin, I think. I also only
>>>used a small amount of cheese as daughter isn't big on cheese and meat
>>>together.
>>>
>>>I did manage to force the crumbs and cheese onto the chicken and baked it.
>>>Nothing stuck to the bottom of the chicken. Not much stuck to the top and
>>>it certainly wasn't crispy at all. So... Disappointed as there are two
>>>chicken breasts left.
>>>
>>>I also wondered about the lack of seasoning but reasoned that the salt in
>>>the Ritz would be enough. I have since looked up these ingredients and
>>>see
>>>other recipes, most of them similar to this:
>>>
>>>http://www.epicurious.com/recipes/me...ICKEN-52127001
>>>
>>>I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I did
>>>have to press the stuff on, but it still didn't stick. Maybe because I
>>>used
>>>not enough cheese and 2% milk. I would assume that whole is thicker. Not
>>>sure I've ever actually seen what whole looks like.
>>>
>>>The good thing is that the chicken came out moist and tender, but... What
>>>can I do with the remaining two breasts? I thought about putting them on
>>>Cibatta bread, maybe with some mustard or something because they are
>>>woefully lacking in seasoning.
>
>Strange. That is now how it appeared on Facebook. But even adding that
>tiny bit of seasoning and the insane amount of cheese, I don't think it
>would help. I fail to see how that would get crispy. Not in a good way
>anyway. And it for sure needs more fat to prevent it from sticking.

Your welcome

koko

--

Food is our common ground, a universal experience
James Beard