Baked Chicken Breasts

There is a book that we used to read as children, The Seven Silly Eaters, that hit quite close to home. Each of my younger brothers had a very specific diet: one ate only quesadillas, another chose Oreos, while the youngest wanted cereal without milk.

Luckily, fried chicken was something all three of them could agree on. Unluckily, I hate frying things. I would like to claim that I am just incredibly health conscious. This is a lie. The spitting oil has never been something I can deal with. And I have started more than my fair share of grease fires. Baked, breaded chicken is exactly what I’ve been looking for.

This recipe comes from my aunt, who has three sons of her own. It is simple and delicious, and I am proud to say that each of my brothers ate the chicken with gusto.

Baked Chicken Breast
Don’t be too concerned about breaking the crackers into the tiniest crumbs. If the pieces are big, then you’ll just get to have a little more crunch as you eat.

6 chicken breasts
½ cup flour
2 eggs, beaten
1 cup crushed club crackers
½ tsp garlic powder
2-3 Tbsp Parmesan cheese
¼ tsp pepper
¼ tsp Italian seasoning
4 Tbsp butter

Preheat oven to 350oF.
Crush crackers and mix with garlic powder, Parmesan, pepper, and Italian seasoning.
Dip chicken breasts in flour, then egg, then cracker mixture.
Space on a shallow baking dish. Cut butter into slivers and place between chicken breasts.
Bake 40 minutes.

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