Crispy Cheddar Chicken

4 large chicken breasts
1 sleeve Ritz crackers
1/4 t. salt
1/8 t. pepper
1/2 c. milk
3 c. cheddar cheese, grated
1 t. dry Italian seasoning

SAUCE:
1 14 oz. can cream of chicken soup
2 T. sour cream
2 T. butter

Cut each chicken breasts into 2 large chunks.  In a small food processor grind up the Ritz crackers.  Pour the milk, cheese and cracker crumbs into 3 separate small pans.  Toss the 1/4 t. salt and 1/8 t. pepper into the cracker crumbs and stir the mixture around to combine.  Dip each piece of chicken into the milk, then the cheese and finally the cracker crumbs.  Spray a 9x13" pan with cooking spray and lay the chicken into the pan.  Sprinkle the Italian seasoning over the chicken.  Cover the pan with tin foil and bake at 400* for 35 minutes.  Remove the tin foil, bake an additional 10 minutes or until the edges of the chicken are golden brown and crispy.  Into 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 chicken.