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AuthorEwaCategoryChicken, Pasta, Quick dinnerDifficultyIntermediateThe best Ritz Cracker Chicken recipe! Buttery and crispy Ritz cracker and parmesan coating, juicy chicken breast, and delicious spaghetti marinara. This chicken recipe is truly EPIC!
Place chicken breasts (cut in half horizontally) on a work surface and cover with a sheet of baking paper or foil. Use a meat mallet (or rolling pin) to pound lightly the meat. Don't pound too thin.
Season with salt and pepper.
Place crushed crackers, parmesan, paprika, and herbs in one dish, and beaten eggs in another.
Dip chicken breast into egg shaking off excess. Coat in crushed crackers and parmesan. Transfer to a plate. Repeat with each chicken breast.
Heat butter (with a little bit of oil to prevent burning) in a big pan over medium-low heat. Cook the chicken for around 5 minutes, each side, until golden.
Serve!
Cook the pasta al dente according to the instructions written on the package MINUS 1 minute. The pasta will finish cooking in the sauce. Reserve 1/4 cup of water from cooking the pasta.
Finely chop the onion, mince the garlic.
Heat a large pan/skillet over medium heat with a bit of olive oil. Add chopped onion and minced garlic and cook for 2 minutes, until onion is soft.
Add tomatoes and all the seasoning (fresh basil, salt, pepper, sugar, optionally chili).
Lower the heat and simmer the sauce for 8 minutes, stirring often.
Add cooked pasta and reserved water.
Toss for 1 minute.
Serve!
Ingredients
Directions
Place chicken breasts (cut in half horizontally) on a work surface and cover with a sheet of baking paper or foil. Use a meat mallet (or rolling pin) to pound lightly the meat. Don't pound too thin.
Season with salt and pepper.
Place crushed crackers, parmesan, paprika, and herbs in one dish, and beaten eggs in another.
Dip chicken breast into egg shaking off excess. Coat in crushed crackers and parmesan. Transfer to a plate. Repeat with each chicken breast.
Heat butter (with a little bit of oil to prevent burning) in a big pan over medium-low heat. Cook the chicken for around 5 minutes, each side, until golden.
Serve!
Cook the pasta al dente according to the instructions written on the package MINUS 1 minute. The pasta will finish cooking in the sauce. Reserve 1/4 cup of water from cooking the pasta.
Finely chop the onion, mince the garlic.
Heat a large pan/skillet over medium heat with a bit of olive oil. Add chopped onion and minced garlic and cook for 2 minutes, until onion is soft.
Add tomatoes and all the seasoning (fresh basil, salt, pepper, sugar, optionally chili).
Lower the heat and simmer the sauce for 8 minutes, stirring often.
Add cooked pasta and reserved water.
Toss for 1 minute.
Serve!