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| 6 | each | chicken breasts | boneless |
| 1 | cup | crackers | mixture, crushed |
| 1/4 | cup | butter | |
| 1/8 | teaspoon | black pepper | |
| 1 | x | salt | |
| 1/8 | teaspoon | thyme |
Wash chicken.
Cut chicken into 1 inch chunks and place on a paper towel.
Pat dry.
Prepare cracker mixture: Use about 6 each of regular salted crackers, cheese crackers, Champagne crackers and 1 piece of dried toast.
Run through food processor until thoroughly crushed.
Add seasonings and pulse mixture.
Place mixture in a small bowl.
Melt butter.
Dip chicken in butter and roll it in crumb mixture to coat completely.
Place on an ungreased cookie sheet and bake at 400F for 10 to 12 minutes.
Serve with two or three sauces and French Fries.
Sauces:
1) Heat 1/4 cup liquid honey.
2) Heat any barbeque sauce.
3) Heat 1/4 cup honey and add 2 Tb of Heinz 57 sauce.
4) Sweet and Sour sauce: 1/8 cup brown sugar 1/8 cup vinegar 1/8 cup ketchup 1/8 cup orange juice with 1 tb cornstarch Stir, and heat in microwave until thickened.
| % Daily Value* | |
| Total Fat 16.0g | 25% |
| Saturated Fat 9.0g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 177mg | 7% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 40.0g | 80% |
| Vitamin A | 8% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......
I have been looking for a recipe like this since I remember these from a little girl. It was great. I am making them for the second time, thanks
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