These butter chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breasts are really tender and moist with excellent flavor! I never have leftovers.
Ingredients
- 1 cup crushed buttery round cracker crumbs
- 2 large eggs , beaten
- 0.5 teaspoons garlic salt
- ground black pepper to taste
- 4 skinless , boneless chicken breast halves
- 0.5 cups butter , cut into pieces
Instructions
-
1
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
-
2
Place cracker crumbs and eggs into 2 separate shallow bowls. Mix cracker crumbs with garlic salt and pepper.
-
3
Dip chicken in eggs, then dredge in crumb mixture to coat.
-
4
Arrange coated chicken in a 9x13-inch baking dish. Scatter butter around chicken.
-
5
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
-
6
Serve hot and enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Southern Peach Shortcake
My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.
Slow Cooker Caribou Stew
This is a tasty slow-cooker caribou stew recipe from Western Alaska. Tailor it to your region — use beef, moose, or another local meat. Throw it in the slow cooker or on the wood stove, and let it fill your home with the savory smell of warmth and comfort.
Moist Apple and Walnut Cake
A quick and easy apple walnut cake recipe that's moist and satisfying.