Originally Posted by pacanis
Let us (me) know how that comes out, please.
I've only seen that internet pic when somebody makes it and would like to know how close you can come to it. It always looks so delicious....
Mine didn't look like the picture. In my opinion this recipe needs some work.
A standard three-dish breading technique (flour, egg, crumbs/cheese) with finely
grated cheese mixed in with the Ritz crumbs would work better. the coating did not stick well at all.
Baking in a covered dish did not promote a crispy finish. The cheese melted and ran off. I'd consider putting the properly breaded chicken on a wire rack and bake it uncovered.
The "chicken gravy" tasted like the doctored concentrated cream of chicken soup it was. I'd find an alternative.