I was excited to use my Applewood Smoked Cheddar in a couple of new ways. I used it on chicken breasts and smashed new potatoes. It's an easy recipe that's perfect for the work week and only causes a minimal amount of dishes for the breading process.
Cheddar Chicken Breasts
3 chicken breasts, skinless and boneless
1 cup Applewood smoked cheddar or plain cheddar, grated
3/4 cup Panko bread crumbs
1/2 cup milk
1 tbsp parsley
1 tsp paprika (if you don't have the smoked cheddar with paprika in it)
salt and freshly ground pepper to taste
Set up an assembly line with bowls. Pour the milk in the first bowl, the grated cheese in the second and the Panko bread crumbs and spices in the third. At the end of your assembly line, have a foil lined baking sheet (this is your one dish that will not have to be run through the dishwasher since it will stay clean). Dip your chicken breast in the milk, then the cheese (you may have to pat it on firmly so it stays), roll in the Panko mixture and place on your baking sheet. Any leftover cheddar and Panko crumbs can be sprinkled on top of the breasts after you've coated all that you are making.
Bake at 350° for 40 minutes.