Crispy Ritz Chicken

INGREDIENTS

FOR CILANTRO RICE
1 1/2 c. of uncooked rice
1/8 c. lime juice
2 tbsp. tried cilantro

FOR THE CHICKEN
3 chicken breasts
2 sleeves of Ritz crackers or roasted veggie flavor
1/2 c. of buttermilk or regular milk
2-2 1/2 c. of shredded cheese or mozzarella
Salt and Pepper to taste

FOR THE SAUCE
1-10oz can of cream of chicken
3 tbsp. of sour cream
2 tbsp. butter

Dried cilantro for garnish

INSTRUCTIONS

Preheat Oven to 350F Degrees

For the rice:
Combine 1 1/2 c. of uncooked rice-- my favorite are Jasmine or Basmati rice-- and 3 c. of water. Set rice cooker to cook. Once the rice cooks, in a large pot or bowl, mix together rice and lime juice together. Then add cilantro and toss together. Set aside.

For the Chicken:
There is a bit of set up first.  Grease a large baking tray with cooking spray, butter or shortening. In a food processor grind Ritz Crackers into fine crumbs, mix with salt and pepper to taste. Place the crumbs in a pan or shallow dish. In a bowl, pour the buttermilk. And in another dish, spread the shredded cheese. I set up my pans/dishes/trays in this order: milk bowl, then cheese dish, then crumbs, and finally baking tray.

First dip the breasts into the milk. Then roll into shredded cheese- the cheese will not stick too great so use your hands to press in the cheese. Finally, cover with crumbs. Do not worry- the cheese will fall into the crumbs- that is okay! Place the breast onto the baking tray. Repeat for the remainder of chicken breast cutlets. Once all the cutlets are on the baking tray- sprinkle any non-covered areas with additional crumbs. Bake for 30-35 minutes until breasts are thoroughly cooked and center is no longer pink.

For the sauce:
In  a small pot, over medium-high heat, bring cream of chicken, sour cream and butter to a boil. Remove from heat, whisk together and allow to cool.  Serve chicken breast on top a scoop of cilantro rice. Serve sauce over chicken.