4 (or more depending on size) large Grouse breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. cut each grouse breast into 2 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of grouse into the milk and then the cheese. Press the cheese into the grouse with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the grouse inside the pan. Sprinkle the dried parsley over the grouse. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the grouse are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the grouse.
