So today I bring you a recipe that I know you’re going to absolutely love, especially if you’re the type of person that hates dry chicken or you have a picky eater in the house that doesn’t like chicken. This butter chicken is so moist and so flavorful that you would have to be crazy to not like it. I have modified this recipe a little from the original but it was most needed. The original recipe only used cracker crumbs and garlic salt. I personally like to control my garlic and salt separately so I switched the recipe from garlic salt to garlic powder and added salt as a separate ingredient. I also added the Italian or Ranch seasoning and Parmesan cheese for some much needed extra flavor. Lastly, I added the chopped garlic cloves as an optional item. I’ve made it both ways and it’s great with or without the chopped garlic but if you’re a garlic lover like me then I highly recommend adding the chopped garlic in your dish. Give this a try and let me know what you think in the comments below. As always, be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss any new recipe posts.
Butter Baked Chicken
- 2 Eggs, beaten
- 1 cup Crushed Ritz Crackers
- 1/2 tsp Garlic Powder
- 2 tsp Dry Italian or Ranch Seasoning
- 2 tsp Grated Parmesan Cheese
- Salt, to taste
- Ground Black Pepper, to taste
- 4 Boneless Skinless Chicken Breast Halves
- 1/2 stick (1/4 cup) butter pieces
- 3 Garlic Cloves, coarsely chopped (optional)
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Beat the eggs in a shallow bowl; in a separate shallow bowl combine the cracker crumbs, garlic powder, Italian or ranch seasoning, grated Parmesan cheese, salt, and pepper.
3. Working one at a time, dip the chicken into the eggs then dredge it in the crumb mixture to coat.
4. Arrange the coated chicken in a 9x13 inch baking dish; place pieces of butter and garlic (if using) in the spaces around the chicken.
5. Bake the chicken in the preheated oven for about 25-30 minutes, or until chicken is no longer pink and juices run clear, turning the chicken over once during cooking; the internal temperature of the chicken should read 165 degrees on a meat thermometer when done.
