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.
Yield
4 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
garlic salt
|
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
crackers
crushed |
*
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ¼ | cup |
butter
cut into pieces |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
garlic salt
|
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
crackers
crushed |
*
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 59 | ml |
butter
cut into pieces |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
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.
