Crispy Cheddar Chicken Bake

This was one of those recipes that I found and thought "perfect, I have all of these ingredients!" There's not much that I dislike more than a recipe with tons of new ingredients that I have to buy from the store. Usually when that happens I end up never using what's left of that certain ingredient and it sits in the fridge for a while. I adapted this recipe to fit our family needs. The original called for 4 chicken breasts but for just Joe and I, that would be a whole lot of food. I also adjusted the portion size because we frequently purchase individually packaged chicken at Costco and each pouch has two breasts. Perfect for a meal like this. Oh and you'll notice there's no seasoning. We both believe less is usually better. Plus there's plenty of salt on the Ritz crackers. Feel free to add salt or pepper if you prefer.

Crispy Cheddar Chicken
adapted from here

Ingredients
2 large chicken breasts
1 sleeve Ritz crackers
1/4 cup milk
1 cup shredded cheddar cheese

Directions
Preheat the oven to 400 degrees. Cut each chicken breast into 3 or 4 chunks. Grind up the Ritz crackers (either with a food processor or a rolling pin). Pour the milk, cheese and cracker crumbs into separate bowls. Keep bowls in this order. Dip chicken in milk first, then into the cheese. Press firmly so the cheese will stick to the chicken. Lastly dip the chicken into the cracker crumbs and again press the crumbs firmly into the chicken. Place each piece of chicken into a baking dish. Cover with aluminum foil and bake for 30-35 minutes. Remove the foil and bake for an additional 5 minutes to help brown the top.