Crumbed Chicken with Cheese

    50 minutes

    This recipe is very quick and easy to prepare. The flavours blend to make it rather tasty. It is great with plain white rice and your favourite vegetables. Why not give it a try?

    1142 people made this

    Serves: 6 

    • 65g butter, melted
    • 1/2 cup (60g) plain flour
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon garlic powder
    • 1 egg
    • 1 tablespoon milk
    • 1 cup (60g) grated cheddar cheese
    • 1/2 cup (60g) breadcrumbs
    • 1 cup puffed rice cereal
    • 3 skinless, boneless chicken breast halves - cut in half
    • 40g butter, melted

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Coat a medium baking dish with 65g melted butter.
    2. In a bowl, mix the flour, salt, pepper and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, breadcrumbs and puffed rice. Coat chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 40g butter evenly over chicken.
    3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

    Garlic Powder

    Fresh garlic may be substituted for the garlic powder.

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    Reviews in English (1304)


    Wow! I've never cooked chicken this juicy and delicious before! I made a few changes to this recipe. I used plain bread crumbs and added a generous teaspoon of Italian seasoning. I nixed the rice crispies - only because that's the only ingredient that I didn't have on hand. I decided against adding melted butter on top of the chicken (I figured there was enough fat already with the cheese). I also baked at 350 for 45 minutes - I've found that the trick to juicy baked boneless skinless chicken breasts is to bake them at exactly this temp and length of time. My husband (who is picky about food) actually said "wow" when he saw the finished product. He also specifically asked that I add this dish into my dinner rotation. Bravo! This was a HUGE hit! I served it with steamed brocolli, pineapple casserole (will post this recipe soon), and garlic parmesean biscuits (will post this recipe soon as well).  -  07 Sep 2006  (Review from Allrecipes USA and Canada)


    I have already rated this recipe once before with 5 stars. I just wanted to say that I made it for 17 people when my fiancee' and I went to the beach with his family and my family. There were a few very picky eaters in the bunch but this recipe was a success with them. I cooked 24 pieces of the cheddar chicken for dinner one night and I think there were only 2 or 3 left over. They were very quickly warmed up and eaten for lunch the next day. This is one of the best chicken recipes I have ever used. I would give it 10 stars if I could.  -  02 Jul 2007  (Review from Allrecipes USA and Canada)


    Wonderful! I did make a couple of changes to the original recipe though - 1)I used shredded asiago cheese instead of cheddar 2)I baked it for 45 minutes as suggested by others 3) I used Crispix cereal since that was all I had 4) I dredged the raw chicken thru sour cream before the flour mix 5) I didn't use butter on the bottom of the pan, but did over the tops and then added a little more topping. Turned out amazing... my whole family loved it. I served it with noodles and alfredo sauce, but it would be excellent with spaghetti and marinara too. We'll be having this one again!!  -  01 May 2007  (Review from Allrecipes USA and Canada)