New recipe: Cheddar and cracker chicken

This is a new recipe I found through my large blog list. It sounded like something Michael would really enjoy and I was right. This chicken was delicious! It was super moist and had great flavor. Here are the step-by-step instructions on how to make this great weeknight meal.

Ingredients:

16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
3/4 cup sharp Cheddar, grated
1 clove garlic, finely chopped
1-2 stalks green onions, thinly sliced
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts (I used tenderloins)
4 tablespoons unsalted butter, melted

Ingredients - somehow the cheese got left out of this picture!

Heat oven to 375° F. In a bowl, combine the crackers, cheese, garlic, green onions and ¼ teaspoon each salt and pepper.

Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet.

Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a baking sheet sprayed with non-stick cooking spray. 

Bake until the chicken is golden brown and cooked through, 15 to 20 minutes and flip once while cooking.

 Enjoy!

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