"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.