This recipe had me at 'Butter'. I adore all things butter (and cream cheese, and mayonnaise...mmmmm), so I was super excited about trying this. It was VERY tasty! I was skeptical of placing the pats of butter all around the chicken though...I just couldn't wrap my head around how that would make for juicy chicken, but ya know what? It did! I'm not gonna try to figure out the mechanics behind it, but it was moist and buttery, and oh-so-good! For the 'buttery round crackers', I used Town House Original crackers, and they worked great. I couldn't decided whether to use those or Ritz, but Ritz are a wee bit saltier, so I tried Town House. I may try Ritz next time though. Well, hope you all are having a great week thus far, and I'll see ya tomorrow...Friday, Yay!
Source: Full Bellies, Happy Kids
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.