Cheesy Baked Chicken BLT Fingers

Step 1: Bacon ... Saute the bacon in a medium saute pan (I love a nonstick pan for this); if sauteed slowly, no oil is needed. Saute until crisp, then transfer to a plate lined with a paper towel to drain and cool.

Step 2: Chicken ... First, make sure the chicken has been removed from the refrigerator, and rested on the counter to come to room temperature. I mentioned, do not use chicken tenders from the grocery store - they are just too thin. These are, nice thick, chicken pieces which remain tender and moist when cooked.

Step 3: Dip and Breading ... Add the Ritz crackers to the food processor and pulse until fine ground. Then transfer to a pie plate or shallow dish as you grate the cheese.

Step 4:

Step 5: Cheese Note: I have found, that very fine grated cheese, tends to melt to quickly; but, shredded cheese has a difficulty sticking to the chicken - so my solution. I like grate my own in the food processor from a block of cheese. I can get a small grate which works best. Now, if you buy a shredded cheese, simply pulse one in the food processor, and it will chop it up just enough to be the perfect consistency. Try NOT to buy the fancy shredded cheese, it just melts to quickly for this recipe.

Step 6: Then, add the cheese to the cracker crumbs, along with the Italian seasoning, and mix to combine. In another plate, add the buttermilk (or milk and egg, mixed well).

Step 7: Season your chicken on each side with plenty of salt and pepper; then, dip the chicken in the buttermilk or milk/egg mixture, and let the excess drip off; then, into the cracker cheese mix. Make sure to press the chicken into the coating. Then transfer to a baking sheet lined with parchment paper and let it rest 10 minutes before baking.

Step 8: Bake ... In a 400 degree oven, covered with foil, on the middle shelf for 20 minutes. Remove the foil, and bake the last 10-15 minutes, until the chicken is golden brown. Cooking times can vary depending on the thickness of your chicken breasts. You want them golden brown, and the cheese melted. If you are not sure of the temperature, use a thermometer to check. You want them at 165 degrees. I find that 30-35 minutes total cooking time usually works best. But remember, cooking times are guidelines.

Step 9: Fresh Tomato Salsa ... As the chicken cooks; prepare your salsa and salad. I love grape tomatoes cut in half, but you can also use plum tomatoes. Just make sure to lightly deseed them (simply cut in half, and lightly squeeze - this gets rid of excess seeds and juice); then, dice. Add the tomatoes, onion, basil and red wine vinegar to a small bowl, and toss to combine. Don't add the bacon until right before serving. I also don't like to over dress the salsa; so, I always go light - which is a personal choice.

Step 10: Salad ... I like to serve this over chopped romaine (or your favorite greens). Sometimes I will even add avocado slices or chopped olives. That isn't necessary, but I do enjoy the lettuce as a bed for the chicken and the salsa.

Step 11: Plate and Serve ... Add the lettuce to each plate; or, you can serve family style. Top with 2-3 chicken fingers; and, finish with the tomato salsa. Don't forget to add the bacon to the salsa right before serving. ENJOY! Finish with some onions rings or fries.