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Juicy Butter Chicken


This is by far the juiciest chicken dinner recipe I've ever tried. The chicken is breaded and then baked with butter resulting in moist and tender chicken with simple flavors.













Trans-fat Free, Low Carb, Sugar-Free


½ teaspoon garlic salt
2 large eggs
1 cup crackers
4 each chicken breast halves, boneless, skinless
¼ cup butter
cut into pieces
1 x black pepper
to taste


Set oven to 375℉ (190℃).

Place the eggs in a shallow bowl.

Mix the cracker crumbs with the garlic salt and pepper and place in another shallow bowl.

Dry the chicken breasts with paper toweling.

Dip the chicken first in the egg and then dredge in the crumb mixture to coat the breasts.

Place the coated chicken breasts in a baking dish .

Place the pieces of butter around the breasts.

Bake in the preheated oven for 25 to 35 minutes, or until chicken is cooked, no longer pink and juice run clear. Do not overcook the chicken for the juiciest results.

You can vary the seasoning in the cracker mixture. Try adding lemon pepper, Italian seasoning, paprika, garlic powder, sprinkle parmesan cheese over the breasts before baking, etc.

This is great served with simple buttered noodles and some veggies.

Even my picky kids love this one.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 27955% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 209mg 70%
Sodium 180mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 60g
Vitamin A 10% Vitamin C 0%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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