Cheddar Baked Chicken

If you asked me a few years ago, I would have said that chicken breasts were not interesting! I thought that chicken breasts were honestly plain and unappetizing. I now see chicken breast as a major component in dishes for holding flavor, melding ingredients, and adding some juicy and delectable yumminess.

So, the problem before was not the chicken breast itself, it was that I was eating and preparing it all wrong! Here in this Cheesy Crunchy BBQ Chicken dish, you will see chicken breast in all its worthy glory. Let me reintroduce you to chicken breast put to work like it should be in every dish it’s in!

CHICKEN BREAST 

In order to make chicken breast correctly (and not dry it out), it takes a little knowledge.

Here’s some shared knowledge on chicken breast so you get the best possible results:

ROLL IT OUT – For even cooking, flatten the chunky ends out on your chicken breast. I like to use a meat tenderizing hammer. By flattening your meat out enough to make it even, you won’t end up with some parts overcooked and other parts not done.

THERMOMETER – While a thermometer is great to use for safety when cooking meats, it also works well with not overcooking. By using a thermometer, you can judge whether the meat is finished, safe, and to keep it from overcooking.  Chicken must reach an internal temperature of 165F. Thus, if the meat is soaring in temperature beyond that point, it is likely to be way past done and would be more prone to drying out.

ITS ABOUT TIME – The time you cook your chicken should depend on its size. Large, chunky pieces of chicken take around 22-24 minutes if not longer. Small pieces, however, that are more flat and less thick will be done in under 20 minutes. Just remember, the bigger your chicken, the more time it takes for heat to go through and cook it thoroughly.

REST – The best thing I ever learned about cooking meats is to let them rest after they are done. Pressure in meat fibers must relax so the juices do not come all out at once. The result—dry meat! The same goes for chicken. Allow your chicken to sit for anywhere from 5-10 minutes after it has finished cooking.

Sauce – BBQ sauce can be a very personal thing for some people! It just depends on what you prefer. I feel that this dish works best with smoked barbeque rather than something that is sweet. Again, that depends on your tastebuds. If you are a sweet BBQ only person, this dish can still definitely work for you and yours.

Bone Chicken – Because bones impact the cooking time of meat, I would recommend you use boneless chicken for this recipe. In fact, I would recommend that when doing any recipe where there are sauces involved (that may evaporate or burn) always consider 1) precooking your meat 2) going boneless 3) even using sauces at all.

COOK’s NOTES:

• While this chicken recipe asks that you use breadcrumbs, don’t be afraid to mix it up! You can use panko, crumbed pork rinds (as a lower carb/gluten option), crackers, etc.
• A sharp cheese works so good with this recipe. However, a much milder cheese also does well with it. I have also used a spicy cheese at one point, and it was amazing too!
• To save yourself some headache, try to use chicken breasts that are alike in their sizes. Remember to use your meat tenderizing hammer or mallet. In using chicken that is similar, your cooking time will not differ, and you are less likely to undercook or overcook.

SIDES AND SERVING

Serve the chicken with mashed, baked, or roasted potatoes. Sweet potatoes are also a favorite. Rice is also a great side dish not everyone thinks about! Other side dish ideas are greens, colorful veggies, or a salad of your choice. You can even make this chicken a main component in a hearty salad. I personally also just love this chicken in a delicious, warm and fluffy biscuit. Whichever way you want to use this chicken, it’s up to you!

What do you need to make Cheddar Baked Chicken

6 same-sized boneless skinless chicken breasts

1 cup sharp shredded cheddar cheese

2 large eggs

1 cup all-purpose flour

1 cup corn flake cereal, crushed

1/2 cup breadcrumbs

1 tablespoon whole milk

4 oz unsalted butter, ¼ cup divided

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

How to make Cheddar Baked Chicken

FIRST STEP:

Preheat to 350F.

Melt only ¼ of the butter in a microwave safe dish. Pour into a large casserole pan.

SECOND STEP:

Bowl 1: Stir salt, garlic powder, pepper, and flour together.

a)

b)

c)

Bowl 2: Add and whip together the milk and eggs.

THIRD STEP:

Bowl 3: Add the breadcrumbs, cheese, and crushed cereal.

a)

b)

FOURTH STEP:

Pound out your meat if needed with a meat mallet to make each piece even with the next.

Dip each piece of chicken into the flour first (bowl 1), then the egg and milk (bowl 2), and then the crumb bowl (bowl 3).

FIFTH STEP:

With the chicken coated, place in prepared casserole dish.

Slice the remaining butter so each piece of chicken has a chunk of butter on top.

a)

b)

Bake the chicken for 30-35 minutes or until internal temperature reaches 165F.

Enjoy!

YUM!

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