Thursday, August 26, 2010

Butter Chicken

'Butter Chicken'

2 large eggs, beaten
1 cup buttery round crackers, crushed
1/4 tsp garlic powder, or 1/2 tsp garlic salt
1/2 tsp black pepper
4 boneless, skinless chicken breast halves
1/2 cup butter, cut into bits

Heat the oven to 375. Place the eggs into a shallow bowl. Place the cracker-crumbs into another shallow bowl and mix together with the garlic powder and the pepper. Dip the chicken breasts, first into the egg and then roll them in the cracker crumb mixture, coating them well. Place them in a 9 by 13 inch baking dish. Drop the pieces of butter all around the pieces of the chicken. Bake for 30 to 35 minutes in the preheated oven until the chicken is no longer pink inside, the juices run clear and the crumbs are nicely browned.

1 comment:

  1. Oh Lordy. I'm putting this on the menu IMMEDIATELY.


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