Friday, March 2, 2012
Yummy In My Tummy
Cheddar & Cracker Chicken
16 butter crackers, crushed (Ritz -about 3/4 cup)
6oz sharp cheddar, grated (I didn't use quite this much)
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced (I leave them out)
salt and pepper
4 6-oz boneless, skinless chicken breasts
4 Tbsp unsalted butter, melted
Heat oven to 350'.
In a bowl, combine the crackers, cheese, garlic, scallions and 1/4 tsp each salt and pepper.
Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. I just buy the thin sliced chicken. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.