Chicken Bites is a fun dish to make, and one that children and adults will be sure to like. You can make this recipe ahead and then refrigerate the dish. The next day you can put it in the oven and just heat it through slowly.
I did this the other weekend – made the mess and cleaned it all up on Saturday. On Sunday morning, all I had to do was pop it into the oven, and put it on Time Bake for an hour at 250. By the time we got home from church, the aroma of chicken filled the kitchen and the dish was hot and ready to serve.
If you do this, I recommend that you bake it until it’s just barely done. You can finish baking as it heats. Likewise, you could freeze this dish as well and then pull it out of the freezer one morning when you’re going to be having a busy day.
To make the crumbs, put the ingredients into a blender. It guarantees an even crumb mixture and helps get the clumps out of the Ritz crackers. Use a fork or tongs for dipping the chicken into the butter and crumbs.
Bake the dish uncovered – but if you’re heating it up the next day, be sure to cover the chicken so it won’t dry out. You can always take the cover off for the last few minutes if you want.
Go for it. Get your kids to roll up their sleeves and help dip and bread the chicken!
- 4 chicken breasts
- 1/2 cup Parmesan cheese
- 1 up crushed Ritz crackers
- 1/2 tsp. seasoned salt
- 1 tsp. basil leaves
- 1/4 tsp. pepper
- 1 tsp. garlic powder optional
- 1/2 cup melted butter
- Cut chicken breasts into bite-sized pieces
- Melt butter and put into a container for dipping
- Mix all other ingredients well - a blender is my choice
- Place aluminum foil over baking sheet
- Heat oven to 400
- Dip chicken in melted butter, then in crumbs
- Put onto baking sheet
- Bake uncovered for 20-25 minutes