On Mon, 15 Sep 2014 23:18:49 -0700, "Julie Bove"
> wrote:

>
>"koko" > wrote in message
.. .
>> 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
>
>I think that would be "you're".

You are so right. That's what I get for trying to help when I'm
overtired.

You are welcome

koko

--

Food is our common ground, a universal experience
James Beard