Best Ritzy Chicken Recipes

RITZY CHEDDAR CHICKEN BREASTS

Steps:

• Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
• In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
• In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
• Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

RITZY CHICKEN LIVERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.

RITZY CHICKEN

Steps:

• Place chicken in casserole dish.
• Spread soup over chicken.
• Sprinkle crackers over soup.
• Pour butter over crackers.
• Bake 350 for 45 minutes.

RITZY CHICKEN NUGGETS

Steps:

• Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
• Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
• When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
• Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
• Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.
• Slice the lettuce into 1/2-inch slices across and put into a bowl. Add the diced gherkins and capers.
• Combine the dressing ingredients, whisking together, and then pour over the salad tossing it to mix. Arrange on a couple of plates and sprinkle over the parsley. Serve with the chicken nuggets.

RITZY CHICKEN

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a large bowl, combine the soup, milk, sour cream, poultry seasoning, salt and pepper until blended. Stir in the noodles and chicken. , Transfer to a greased 1-1/2-qt. baking dish. Combine cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and golden brown.

RITZY PARMESAN BAKED CHICKEN

Steps:

• Mix mayonnaise and lemon juice; set aside.
• In separate bowl, combine crushed crackers, cheese, basil, parsley, garlic powder and pepper.
• Dip chicken breasts in mayo mixture, then roll in cracker crumbs mixture.
• Place on nonstick baking sheet (I like to use the nonstick aluminium foil for this, it works great!).
• Bake at 400 degrees F for about 20-25 minutes or until chicken is done.

RITZY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil in a large skillet over medium heat until the oil shimmers; meanwhile, beat the egg whites until frothy in a bowl, and place the bread crumbs in a separate flat bowl. Dip the chicken breasts into the egg white, dredge in crumbs, and brown on both sides in the hot oil until golden, 3 to 5 minutes per side. Place the chicken breasts into the baking dish.
• In a small bowl, mix about 3 tablespoons of evaporated milk with the cornstarch until smooth. Pour the rest of the evaporated milk into a saucepan, and mix in Parmesan cheese, parsley, and black pepper. Over medium-low heat, bring the milk mixture just to a bare simmer, and whisk in the cornstarch mixture; let cook until thickened, about 1 minute. Pour the sauce over the chicken breasts; sprinkle top with mozzarella cheese.
• Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read 160 degrees F (70 degrees C).

RITZY'S MUSHROOM CHICKEN NOODLE SOUP

Steps:

• Heat butter in medium sized stock pot over medium-low heat. Saute onions in butter until tender, about 20 mins, stirring occasionally.
• In a medium sized mixing bowl, toss chicken chunks with 1 tsp lite salt, white pepper, poultry seasoning.
• Put olive oil in with onions, and add seasoned chicken to tender onions. Cook chicken about 5 minutes over medium heat.
• Add mushrooms and parsley to chicken/onions and saute for about 5-7 mins, til mushrooms are becoming tender.
• Add chicken stock, worcestershire sauce, and stir. Bring to a boil.
• Add water. You may add as much or little liquid as you desire.
• Bring to a nice boil, then reduce heat and simmer for ten minutes.
• Taste broth -- season to suit your taste with lite salt as needed.
• Add egg noodles.
• Continue simmering over low heat for 15 or 20 minutes
• Allow to cool for 10 minutes, and serve with toppings of your choice or with no toppings.
• I topped our soup in the individual bowls with about 5 garlic-cheese croutons with about one T of shredded mozzarella on top of that. Yum!

RITZY CHICKEN & RICE CASSEROLE

Steps:

• Boil chicken breasts until just cooked through. Add mushrooms and broccoli to boiling water the last minute or so of cooking the chicken to cook through. Drain chicken, broccoli, and mushrooms.
• Mix together soups, rice, sour cream and seasonings to taste.
• In separate bowl, melt margarine and mix it with the Ritz cracker crumbs.
• Place chicken mixture on the bottom of a greased 9x11 casserole dish. Spread rice mixture over the chicken mixture. Spread Ritz mixture evenly over the rice mixture.
• Bake at 350°F for 35 minutes.

RITZY CHICKEN NUGGETS

Steps:

• 1. Put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors. Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
• 2. Heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
• 3. Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil. Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes.

RITZY CHEDDAR BAKED CHICKEN

Steps:

• Crush your Ritz crackers in a large ziptop bag.
• Trim your chicken breasts of fat and season well. I used kosher salt, black pepper, and Italian seasoning. Use whatever you prefer.
• Make yourself a "breading" station of sorts: 1. Low fat sour cream or plain Greek yogurt. 2. Freshly grated sharp cheddar cheese. 3. Crushed up Ritz crackers with the added dried parsley.
• Coat your chicken in the sour cream, then the cheese, and finally the crackers
• Get as much or little of the cheese on the chicken as you would like.
• PRESS the cheddar coated chicken into the cracker crumbs until well coated.
• put your chicken on a cooling rack set into a sheet pan or Line your pan with parchment paper or aluminum foil. OR... spray your sheet pan with nonstick spray.
• Bake 400 x about 35 min or until internal digital thermometer reaches 160 degrees. The temperature of the meat will continue to rise to 165 when you remove from the oven. Allow it to rest 5 minutes.
• Sauce: Combine all the sauce ingredients, heat and stir until hot.

RITZY CHICKEN NUGGETS

Steps:

• Put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast.
• Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
• When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
• Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
• Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.

RITZY CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 300 degrees. Crumble one sleeve of crackers in the bottom of a 2 - 2 1/2 quart casserole dish. Drizzle half the melted butter over the crackers.
• 2. Mix the shredded chicken, soups, sour cream and broth. Pour over crackers. Crush the remaining sleeve of crackers and place over the chicken mixture. Drizzle the remaining butter over those crackers.
• 3. Bake for 35-45 minutes.

VERY RITZY ITALIAN CHICKEN

Steps:

• Preheat oven to 350 F. Dip the chicken breasts in the eggs. Place the bread crumbs in a shallow bowl; coat the chicken with the bread crumbs.
• In a large skillet, heat the oil until moderately hot. Place the chicken in the skillet and brown lightly on both sides. Remove from pan and place in a baking dish.
• Top each breast with a slice of mozzarella cheese.
• In a saucepan, mix together the heavy cream, Parmesan cheese, parsley, salt and pepper. Cook until mixture is hot and has thickened. Pour over chicken and bake for 25 minutes or until cheese is melted and light golden.

VERY RITZY ITALIAN CHICKEN

Steps:

• Preheat oven to 350°F. Dip chicken breasts in eggs, then in bread crumbs. Coat the chicken with the bread crumbs.
• In large skillet, heat oil until moderately hot. Place chicken in fry pan and brown lightly on both sides. Remove from pan and place in baking dish. Top each breast with sliced mozzarella cheese.
• In saucepan, mix together half-and-half, parmesan cheese, parsley, salt and pepper. Cook until mixture is hot and has thickened. Pour over chicken.
• Bake for 25 minutes or until cheese is melted and light golden brown.

RITZY CHEDDAR CHICKEN BREASTS RECIPE

Steps:

• Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
• In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
• In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
• Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

RITZY CHICKEN

Steps:

• Crumble one sleeve of Ritz crackers in the bottom of a 2-1/2qt.
• Casserole dish.
• Drizzle ½ of the melted margarine over the crackers.
• Mix the soup, sour cream and broth Place the chicken breast on top of the crackers and pour the soup mixture over top of the Chicken.
• Crush the remaining sleeve of crackers overtop of the chicken mixture.
• Drizzle the remaining melted margarine over the crackers.
• Bake 300 degrees for 30 – 45 minutes.
• Place Cheese and cracker crumbs over cooked chicken- bake 10 more minutes until cheese is melted.

RITZY CHICKEN

Steps:

• Run the crackers through a food processor or rolling pin till crushed completely
• Rinse each chicken breast under cold water, when done place the crackers and roll all the chicken into the crumbs, then place in a greased baking dish
• Sprinkle the garlic salt and pepper
• Place a teaspoon of butter on each piece of chicken
• Bake at 350 degrees f until the chicken is no longer pink and is thoroughly cooked.