4 boneless, skinless chicken breasts
1 sleeve RITZ crackers
salt and pepper to taste
1/2 cup whole milk
2 cups grated cheddar cheese

3 tablespoons butter
3 tablespoons WONDRA flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup buttermilk
1/2 cup chicken broth
2 tablespoons sour cream
2 tablespoons butter

  • Pre-heat oven to 400°.
  • In a food processor grind crackers until fine crumbs.
  • Generously pepper chicken pieces.
  • Soak chicken pieces in the buttermilk.
  • Dredge chicken pieces through the cheese first and then the crumbs.  Pressing each layer firmly into the chicken pieces before the next layer is applied..
  • Spray a baking dish with non-stick cooking spray.
  • Lay chicken pieces into the baking dish.
  • Cover with foil and bake 30 minutes.
  • Remove the foil and bake another 5-10 minutes or until chicken is golden brown.
  • While chicken is baking begin the sauce.
  • Melt the butter in heavy saucepan.
  • Blend in flour and salt, cooking until bubbly.
  • Remove from heat and gradually stir or whisk in chicken brothe and milk alternately.
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Stir over a medium high heat until sauce is heated through.
  • Serve over chicken.