by Meghan Chase

Created on: August 23, 2010   Last Updated: August 24, 2010

Our family has a strange tradition when it comes to cooking.  We have certain meals that we only cook in the fall and winter months and this little gem is one of them.  Butter Crumb Chicken is a favorite fall recipe in our family.  It's one of those meals that are perfect for a crisp fall day when all you are planning on doing after you eat is relaxing on the couch, watching some football.  The ingredients are very simple and basic so this meal is easy to throw together when your cupboards are mostly bare because you haven't been grocery shopping lately.  Since it doesn't take long to make, I can also put this together for a busy weeknight dinner. 

BUTTER CRUMB CHICKEN

4 boneless, skinless chicken breasts

1 box butter crackers, crushed with ½ teaspoon Garlic Salt

2 eggs beaten with 1 tablespoon of water

1 stick of butter

Preheat the oven to 375 degrees and spray a 9x13 pan with Canola Spray.

Using two shallow, wide bowls dip the chicken in the egg/water mix and then coat both sides of it with the crushed butter crackers.

Place chicken in the 9x13 pan, pour the rest of the cracker mix onto the chicken breasts and top each piece with a few pats of butter each.

Bake in the oven at 375 degrees for 40 minutes, or until the crackers are golden brown.

The butter crackers and butter keep this chicken very moist and tasty.  I usually serve this with mashed potatoes, corn, rolls and large glasses of milk.  Even the pickiest eater in our family loves this one and it is often chosen for birthday meals.  Everyone that has ever tried this meal has asked for the recipe.  I hope you enjoy this recipe as much as we do! 

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