Johanneck Family Recipes

Butter Chicken

Name: Butter Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Meats
Ingredients: 1 cup crushed buttery round cracker crumbs; 2 large eggs, beaten; ½ teaspoon garlic salt; ground black pepper to taste; 4 skinless, boneless chicken breast halves; ½ cup butter, cut into pieces

Meats

4 servings

servings

15 minutes

active time

55 minutes

total time

Start Cooking

Ingredients

1 cup crushed buttery round cracker crumbs

2 large eggs, beaten

½ teaspoon garlic salt

ground black pepper to taste

4 skinless, boneless chicken breast halves

½ cup butter, cut into pieces

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Place cracker crumbs and eggs into 2 separate shallow bowls. Mix cracker crumbs with garlic salt and pepper.

Dip chicken in eggs, then dredge in crumb mixture to coat. Arrange coated chicken in a 9x13-inch baking dish. Scatter butter around chicken.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve hot and enjoy!

Notes

Use chicken tenderloins (fingers), not breasts.

Use gallon Ziploc to crush 1 sleeve of Ritz crackers. Add heavy shakes of garlic salt and peppermon to bag.

Place chicken on cookie tray. Place butter on top of chicken. Make sure each tenderloin has 2 pats of butter.

Nutrition

Serving Size

Calories

448 kcal

Total Fat

31 g

Saturated Fat

17 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

222 mg

Sodium

639 mg

Total Carbohydrate

9 g

Dietary Fiber

0 g

Total Sugars

1 g

Protein

32 g