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1
Crush crackers.
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2
If using breasts, cut each into 3 large pieces, I used tenders.
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3
Salt & pepper as desired.
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4
Pour milk, cheese and crackers into 3 separate small bowls for dipping.
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5
Toss tenders in cornstarch until well coated.
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6
Then dip each piece of chicken into the milk and then cheese.
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7
Press into chicken with your fingers.
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8
Then press into crackers and press in.
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9
Spray a 9 x 13 pan with cooking spray and lay the chicken in pan.
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10
Sprinkle dried parsley over chicken.
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11
Cover with foil and bake at 400 for 35 minutes.
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12
Remove foil, bake for an additional 10-15 minutes, or until the edges of chicken are golden brown and crispy
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13
In a medium size sauce pan combine the cream or chicken soup, sour cream and butter with a whisk.
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14
Stir it over medium heat until heated through.
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15
Serve over the chicken.
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16
NOTE: Save the remaining milk you dip the chicken in.
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17
I used the remainder (with the little bit of cornstarch that came off in the milk) and added it to my sauce when it was simmering and cooked it out.
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18
I hate throwing anything away if I can avoid it.
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19
I also used any remaining cheese and cracker crumbs and sprinkled them on top before baking.
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20
As you can see I made a double batch for my big crew) but I only added milk, cheese & crackers as I needed while coating so I wouldn't end up with a lot of unused ingredients.
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21
Enjoy!
