Ritzy Parmesan Baked Chicken

Looks like fried chicken right? Wrong. It’s baked, is semi-healthy and its my favorite version of Ritz cracker chicken. 
My mother-in-law Paula is notorious for using butter. One time, she used 2 sticks of butter to sauté onions and celery for her Thanksgiving dressing…OMG (oh my goodness)!!! 
The first time I tried Ritz cracker chicken was at Paula’s house. Her way of making it includes dipping the chicken in butter, then Ritz crackers, then more butter and more Ritz crackers and then drizzling some more butter on it. Tell me about fattening, but it sure was good! 
My mission…to replicate Paula’s Ritz chicken without all that butter. I found a recipe from Southern Lady Cooks that was right up my alley. To cut back on all that butter, I dredged the chicken in plain Greek yogurt, which is similar to sour cream, except that it’s loaded with protein and is low-fat. I also jazzed up the Ritz cracker topping by adding a little Parmesan cheese. I still drizzled the chicken in butter, but used just a few tablespoons.
The chicken turned out great! My husband Matt loved it, and was shocked that I could imitate his mom’s chicken recipe so well. It was also fork-tender…no knife needed. Enjoy!
Dredge chicken in Greek yogurt, and then into crushed Ritz cracker and Parmesan cheese crumbs.
Place in a baking pan coated with non-stick cooking spray.
Drizzle with melted butter.
Bake for 35 minutes in a 400 degree F oven.

Ritzy Parmesan Baked Chicken
Ingredients
1 to 2 pounds boneless, skinless chicken breasts
1 sleeve Ritz crackers, crushed
1/4 cup Parmesan cheese
1 cup plain Greek yogurt
4 Tbsp. butter, melted
Directions
1. Put the Ritz crackers in a plastic ziplock bag and finely crush with a rolling pin. Add cheese to the bag and mix well. 
2. Dip chicken pieces in yogurt and then in the crumb mixture. 
3. Place chicken in a sprayed casserole dish, drizzle melted butter over the chicken and bake in preheated 400 degree F oven for 35 minutes or until chicken is done inside. 
Yield: 4 servings
Recipe adapted from: Southern Lady Cooks

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