Julie Bove wrote in rec.food.cooking:

>
> "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...136978079769.2
> > > 87852.145638399768/10151883656499769/?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...Y-CHEDDAR-CHIC
> > > KEN-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.

Julie,

You removed the fat when you removed the cheese. Thats wy nothing
stuck.


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