Search thousands of recipes reviewed by home cooks like you.

Better Cheddar Chicken

Better Cheddar Chicken

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Ty Mote

Ty Mote

Very easy coated chicken recipe made with two kinds of cheese, and spicy seasonings.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1242 mg
  • 50%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, mix together the cornflake crumbs, Parmesan cheese, Cheddar cheese, garlic salt, Creole seasoning, and cayenne pepper. Pour melted butter into a shallow dish. Coat each chicken breast with melted butter, and then roll in the crumb mixture. Place coated chicken into the prepared baking dish.
  3. Bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

KIMALLI1
15

KIMALLI1

1/13/2010

Delicious! I did make a couple changes though based on what I had on hand. I did not have any cornflakes and could not get to the store, so I used crushed cheez-it crackers (the cheddar/parmesan duo variety). Also, I used only half the amount of butter and 1 egg white. Overall, the chicken was a bit salty, but I think that was because I used the crackers instead of cornflakes. If I did it the same way again, I would omit the garlic salt and replace it with garlic powder. I also cooked it on a rack placed on top of a baking sheet so the bottom would not get soggy. It worked pretty well. I will definitely make this again.

Navy_Mommy
13

Navy_Mommy

7/27/2003

This was good, quick and easy. All requirements in my book. I didn't have corn flakes, so used cracker crumbs. It came out a little salt, but I suspect that was my fault. I used 1/2 the butter to dredge the chicken and poured the rest over the chicken before baking. I also turned chicken 1/2 way through cooking, but didn't find it helped all that much to crisp the other side. My breasts took about 30 minutes to bake and were perfect.

Lisa H
11

Lisa H

8/17/2010

I used panko bread crumbs instead of cornflakes. I used low fat mayo instead of butter to cut calories. This was easy and better than fried chicken with less mess. The cayenne pepper gave it a great kick. I will be making this often.

Similar recipes