I was actually going to make Cheez-It Chicken that I’ve made on here before for dinner the other night. But I’ve been studying my brains off. I’ve literally completed 6 finals between November 30th and December 6th. Basically, every time I finished something I just had more to do. (I’m done now though, YAY!!)
Since I’ve been so busy though, I didn’t get to the grocery store when I usually do. I was writing a 5,000 word paper. I really didn’t have time to go to the store. But I still needed to eat.
One thing I didn’t have in my house was cheez-its. I had the rest of the entirely minimal amount of ingredients on hand already, but just no cheez-its. I dug through my cabinet to see what I could do. Two things:
– Saltine crackers
– Bridgeport Seasoning from my August Foodie Pen Pal package
The Bridgeport seasoning is cheesy and worked perfectly to make my faux-cheez chicken.
I figured this is definitely my entry for Pantry Party this month. I hope to get more entries for the party, so don’t forget! Starting next month there will be themes to use supplies in your cabinet, but this month is a free for all.
Anyway, the collard greens were the perfect accompaniment to the chicken. I never really liked collard greens, but this was perfect.
Bridgeport Saltine Crusted Chicken
2 boneless skinless chicken breasts, cut in half
1/2 cup sour cream
1 1/2 cups saltine crackers, crushed
2 tbsp Bridgeport seasoning
1/4 cup vegetable oil
1. Pound your chicken breast halves so they a 1/2-inch thick.
2. Place the saltine cracker crumbs and Bridgeport seasoning in a ziplock bag. Shake well to combine. Spoon the sour cream into a shallow dish.
3. Roll the chicken into the sour cream. Shake the chicken in the saltine crumbs to make sure the chicken is well coated. Place in a baking dish. Cover with the vegetable oil.
4. Bake at 375 for 40 minutes.
* serves 2
Kickin’ Collard Greens
1/2 tbsp olive oil
2 slices bacon
1/2 onion, chopped
1 clove garlic, minced
1/4 tsp kosher salt
1/2 tsp ground black pepper
1 1/2 cups chicken broth
1 pinch chili powder
8-oz frozen collard greens
1. Heat oil in a large skillet over medium-high heat. Add the bacon and cook until crisp. Place on paper towels to drain. Crumble and return to the skillet with onions. Saute until tender for about 5 minutes. Add the garlic until fragrant. Add the frozen collard greens and if they are sticking together, break up the ice with a wooden spoon.
2. Pour in chicken broth and season with salt, pepper, and chili powder. Bring to a boil and then cover. Reduce heat to low and simmer for 45 minutes.
* serves 3