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Or change things up even more from the Panko breadcrumbs with Ritz Crackers. Crumb coating: Instead of the Italian Bread crumbs in the recipe, you could use typical Panko breadcrumbs.Instead of shredded cheese, you could also put a slice of mozzarella, cheddar, or Swiss cheese to melt right over the chicken. The cheese will melt to gooey, stringy perfection. Cheese: To make Cheesy Sour Cream Chicken sprinkle a little bit of shredded cheddar, mozzarella, or parmesan cheese over the chicken when you take it out of the oven.Stick the thermometer in one of the chicken breasts, and if it’s 165 degrees, the chicken is safe to eat. You can also use an internal meat thermometer to check the temperature. To make sure the chicken is safe to eat, cut into the chicken and check the inside isn’t pink anymore. Bake Time: Put the Sour Cream Chicken in the preheated oven to bake for 20 minutes.Then sprinkle the crumb mixture over the chicken. In a small bowl mix together the bread crumbs, Italian herbs, salt, and pepper. Spoon the sour cream evenly over the chicken breasts. Assemble: Place the chicken in a single layer on the baking dish or large casserole dish.Try to get each chicken breast to be 1/2-inch thickness. Next, use a meat mallet to pound your chicken into a uniform thickness. If you don’t have the round dish that the recipe recommends you can use an average casserole dish. Then spray your baking dish with non-stick cooking spray to make sure the chicken doesn’t get stuck to the baking dish while it bakes. Prep time: Start by preheating your oven to 350 degrees.For example, think Caprese Ladybugs using RITZ Crackers, prepared with fresh cherry tomatoes, fresh basil, green onions, and bocconcini cheese, topped with black sesame seeds and olives. The combination of crisp air, sunlight freed from the grasp of winter, and fresh ingredients, is simply impossible to surpass.
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This fondness for fresh ingredients plays directly into another of my seasonal rituals, my absolute favorite part of the season – the first few outdoors gatherings. So far, everything has come together lovely.
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I was able to start my garden early this year thanks to Target, where I found seeds, plant starters and even little tin buckets to adorn my windowsill. Anyone who follows Living the Gourmet is already well acquainted with my fondness for ‘garden fresh’ ingredients, chief among them being basil, oregano, parsley, and chives. This early in the season, the garden is still in its ‘indoor’ phase, and will be transplanted to the earth in the coming weeks. Like many, one of my first rituals each year is to add my own bit of ‘life’ to the earth’s regeneration with the planting of an herb garden. Put simply, whatever spell is cast over the earth that causes the sun to hang longer in the sky, and to bring forth life from the still and silent grey of winter, also lures us humans from the shelter of our living rooms and out into the ‘wilderness’ that lies beyond the ‘mighty frontier’ of our decks. The start of spring is…already well committed to the verse of those far more eloquent than I. It is seemingly instantaneous at last,” as Thoreau so eloquently described the onset of spring. While I am well aware that Oscar Wilde was of the opinion that “Quotation is a serviceable substitute for wit,” humor me in so far as that “The change from storm and winter to serene and mild weather, from dark and sluggish hours to bright and elastic ones, is a memorable crisis which all things proclaim.