Ritz Cracker Chicken

This is one of my favorite recipes because it is quick, easy, and delicious (three of my favorite things, when it comes to cooking). The Ritz Crackers have nice crunch to them, and the garlic salt gives it a really nice flavor that makes you want to keep taking more and more bits until you look at your plate and realize it's all gone. :)

Ingredients:

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  • 2 Eggs

  • 1/2 Cup butter

  • Ritz Crackers (one sleeve)

  • 1/2 teaspoon garlic salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 teaspoon Italian seasoning

  • 4 boneless, skinless chicken breasts

Directions:

Preheat oven to 375°F. Crack eggs into a bowl and scramble them. Crush the Ritz Crackers into crumbs.   Mix the garlic salt, pepper and Italian seasoning into the cracker crumbs. Pat dry the chicken breasts and lightly pound the chicken to ½ inch thickness, so that it cooks evenly. Dip them into the eggs and then into the seasoned crumb mixture to coat the chicken.

Arrange chicken into a baking dish and cut up butter and place around each breast.

Bake for 25-35 minutes or until the breadcrumbs are browned and the chicken is fully cooked.

Enjoy!

XOXO

Charlotte

White Chicken Corn Chili

This recipe is one of my household’s favorites. When I make this I always double the recipe, and even doing that does not leave a lot of leftovers! This usually takes 15-20 minutes to make. I usually pair it with some rolls from the freezer section at the local grocery store. When seasoning, I usually add more cumin, to taste (I left it at 4 teaspoons, because I realize not everybody may like as much cumin as I do)!

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Ingredients:

  • 4 cups cooked shredded rotisserie chicken

  • 6 cups chicken broth

  • 2 (15-oz) cans pinto beans, drained

  • 2 cups salsa verde (store-bought or homemade)

  • 1 bag of corn

  • 4 teaspoons of cumin (or more, to taste)

  • 2 teaspoons chili pepper (or more, to taste)

  • 1 teaspoons black pepper (or more, to taste)

  • 1 teaspoons garlic (or more, to taste)

Directions:

Combine chicken broth, shredded chicken, beans, salsa and spices to a medium saucepan and heat over medium-high until the broth is boiling. Once it is boiling, reduce head and cover while it simmers for at least 15-20 minutes.

I hope you enjoy! Let me know if you have any questions. 😊

XOXO

Charlotte