Crush crackers.
If using breasts, cut each into 3 large pieces, I used tenders. Salt & pepper as desired.
Pour milk, cheese and crackers into 3 separate small bowls for dipping.
Toss tenders in cornstarch until well coated. Then dip each piece of chicken into the milk and then cheese.
Press into chicken with your fingers. Then press into crackers and press in.
Spray a 9 x 13 pan with cooking spray and lay the chicken in pan. Sprinkle dried parsley over chicken.
Cover with foil and bake at 400° for 35 minutes.
Remove foil, bake for an additional 10-15 minutes, or until the edges of chicken are golden brown and crispy
In a medium size sauce pan combine the cream or chicken soup, sour cream and butter with a whisk.
Stir it over medium heat until heated through. Serve over the chicken.
NOTE: Save the remaining milk you dip the chicken in. I used the remainder (with the little bit of cornstarch that came off in the milk) and added it to my sauce when it was simmering and cooked it out. I hate throwing anything away if I can avoid it. I also used any remaining cheese and cracker crumbs and sprinkled them on top before baking. As you can see I made a double batch for my big crew) but I only added milk, cheese & crackers as I needed while coating so I wouldn't end up with a lot of unused ingredients. Enjoy!
