Baked Asiago Chicken Recipe

“Keeping It Simple!!”

Baked Asiago Chicken Recipe

Baked Asiago Chicken Recipe is quick to prepare, looks great, and actually gives you a crunchy crust from the oven. Your friends will be amazed and think you slaved all day.

This recipe works fantastic as a leftover, as well! Slice it thin and place on salad mixings and you have Asiago Chicken Salad, serve it with a raspberry vinagrette. I make an easy sauce to accompany the Asiago Chicken, sorry no measurements. Blend either apricot or peach preserves with Dijon mustard, the consistency can be as thick or thin as you like. It really compliments the Asiago Chicken. Also,  if you do not like Asiago cheese, you can substitute, cheddar, provolone, parmesan, or any combination of cheeses that you may prefer.

5.0 from 19 reviews

Baked Asiago Chicken Recipe

 

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Baked Asiago Chicken Recipe is great served with asparagus or green beans. The flavors and colors compliment each other nicely.

Author: Donna Marshall

Recipe type: main dish

Serves: 4

Ingredients

• 16 buttery or onion flavored crackers, crushed (approx. ¾ c.)
• 1½ c. Asiago Cheese, grated
• 1 t. minced garlic
• 3 boneless, skinless, trimmed chicken breast halves
• 4 T. butter
• 1 T. milk

Instructions

1. Preheat oven to 350*. In a medium bowl, combine crackers, cheese,garlic, and salt and pepper to taste. I only use ¼ t. salt. Set aside.
2. Melt butter in separate bowl(microwave 45 seconds), add milk.
3. Cut chicken into portion sizes approximately 3 inches. Depending on breast size, you will have 6 to 8 pieces.
4. Dip chicken into butter mixture, then press into cracker mixture all sides. Pressing helps the crumbs to adhere. Place on rack on foiled lined pan.
5. Sprinkle any remaining mix and butter drippings onto the chicken.
6. Bake until golden brown or internal temperature is 165* , approximately 30-35 minutes.

3.2.1753

What is Asiago Cheese? 

Asiago, is a cow’s milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy. Texture wise, Asiago goes through many changes, assuming different textures, according to its aging. There are two types of Asiago – fresh Asiago (Asiago Pressato) has a smooth texture while the aged Asiago (Asiago d’allevo) has a crumbly texture.