Eric Kim is back in the kitchen studio making his Ritzy Cheddar Chicken Breasts. Cheesy chicken cutlets are coated with buttery Ritz crackers — What could be better? Instead of the usual flour-egg-bread crumb dredge, this recipe uses tangy sour cream, which has lactic acid that tenderizes the chicken beautifully. Eric serves his with a big crisp and crunchy green salad that will convince you to buy a salad spinner.

Get the recipes:
Ritzy Cheddar Chicken Breasts: https://nyti.ms/3QX23mb
Green Salad With Dill Vinaigrette: https://nyti.ms/3dJpEJ7

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All the food that’s fit to eat (yes, it’s an official New York Times production).