I found this recipe on www.allrecipes.com about a year ago. Chicken breast is a staple in our freezer. It's so versatile, tasty and easy to make! I was looking for something different. Normally, I will just fry the chicken breast and through it in some alfredo sauce or serve it with beans and mashed potatoes. I found this on a recipe suggestion board and decided to try it. I imagined that it would be something like shake-and-bake. The end result was bland, at best, but the chicken was moist and tender.
I was slightly dissapointed with my first attempt. The flavor was lacking. I put the recipe away for awhile, until just recently. Instead of following the recipe exactly, I made a few modifications of my own. The end result? An explosion of flavor! It was so delicious! I've since made it again and was equally impressed with the results. So, I've determined that this is going in my "to keep" recipes.
2 eggs, beathen
1 c. crushed buttery round cracker crumbs
1/2 t. garlic salt
4 skinless, boneless chicken breast halves
1/2 c. butter, cut into pieces
ground black pepper to taste
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
- Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
- Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
The changes that I made: used the roasted vegetable Ritz and added minced garlic to the butter mixture.
