“I am not a glutton. I am an explorer of food.” Erma Bombeck
I’ve been making this dish for awhile and it just keeps getting better.The original recipe I pulled off the Internet called for all boneless breasts and very little seasoning and, as a result, it was a little bland I thought. I added a little more butter, some Cajun seasoning, some Adobo seasoning and mixed up the chicken parts because I’ve always found dark meat (i.e. thighs) to be more flavorful and more moist … for the white meat I sometimes use a couple of boneless breasts or I substitute four or five breast tenderloins.
• 2 eggs, beaten
• 1 cup crushed buttery round cracker crumbs (I use Ritz)
• 3/4 teaspoon garlic salt
• ground black pepper to taste
• 4 skinless, boneless chicken breast halves (or equivalent chicken parts, I typically use two breasts & four boneless thighs)
• ½ stick butter, cut into pieces
• ¼ teaspoon Cajun seasoning (I use Tony Chachere’s), this is optional
• ¼ teaspoon Adobo seasoning, this is optional
1. Preheat oven to 375 degrees F
2. Place eggs and cracker crumbs in two separate shallow bowls or pans. Mix cracker crumbs with garlic salt, Cajun seasoning and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
3. Arrange coated chicken in a 9×13 inch baking dish. Place pieces of butter on top of and around the chicken.
4. Bake for 40 minutes, or until chicken is no longer pink and juices run clear.
A brief Postscript … This recipe is fast becoming my “go to” recipe …. it is easy & simple and quick to prepare …. most of all, it literally melts in your mouth … it is sooo delicious!!