CRISPY CHEDDAR CHICKEN

I made this the other night for the first time and it was delicious!!  It was just as good reheated.

Preheat oven to 400° 

4 large chicken breasts
2 sleeves Ritz crackers
1/4 tsp salt
1/8 tsp pepper
1/2 cup milk
3 cups cheddar cheese, finely shredded
1 tsp dried parsley

Sauce
1-14 oz. can cream of chicken soup
2 tbsp sour cream
2 tbsp butter

Cut each chicken breast into three large chunks.

In a large food processor grind up Ritz crackers.  Pour the milk, cheese and cracker crumbs into three separate bowls.  Toss the salt and pepper into the cracker crumbs and stir to combine.  Dip each piece of chicken into the milk, then the cheese, and finally the cracker crumbs.  Place chicken on parchment lined baking sheet.  Sprinkle dried parsley over top.  

Cover the pan with foil and back for 35 minutes.  Remove the foil, and back for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan, whisk together the cream of chicken soup, sour cream and butter.  Stir over medium heat until the sauce is nice and hot.  Serve over chicken.