These are so cheesy, crunchy and delicious. I make the sauce and refrigerate; then place chicken in refrigerator to marinate overnight. The next day, I dip the chicken into cheese and crunchies, bake, and serve along with broccoli and it’s a great meal that everyone loves. Just a little adventurous twist on your usual chicken dinner.
Mop Sauce1 (10-ounce) can cream of chicken soup
1/2 cup sour cream
3 tablespoons butter
1 teaspoon onion powder
1 tablespoon grain mustard
1 teaspoon brown sugar
1 tablespoon Louisiana® Hot Sauce
Cut each chicken breast into 3 large chunks; place in sealable plastic bag with buttermilk and seasonings; marinate in refrigerator at least 4 hours or overnight. If you use precut chicken tenders, they aren’t nearly as moist. In a small food processor grind up the crackers. Mix egg with milk and beat well. Place the milk, cheese, and cracker crumbs into 3 individual containers. Toss the salt, pepper and remaining seasonings into the cracker crumbs; stir to mix. Remove chicken and discard marinate; dip each piece of chicken into the milk and egg, then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.
Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Place chicken in a 9 x 13 baking dish which has been coated with non-stick cooking spray. Add any cheese or crumbs that fell off the chicken to the baking dish if you like.
Cover the dish with foil and bake in a 400 degree oven for 35 minutes. Remove the foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
Into a medium sized sauce pan combine all ingredients and stir with a whisk over medium high heat until the sauce is nice and hot. Serve over the chicken or with it for dunking. Garnish with chopped parsley or paprika if you like.