This is one of the first recipes Mom taught each of us to make, so if you’re teaching someone to cook — or just trying it out for yourself — this is a wonderful “get started” recipe. Most importantly, you’ll love it whether you’re a novice or a pro. Simple can definitely be delicious. ~Tracy
- ~½ c. butter or margarine
- ~1 sleeve saltine crackers, crushed
- ~½ c. Panko bread crumbs
- ~½ tsp. garlic powder
- ~1/8 tsp. cayenne pepper (more or less to your taste in spice)
- ~½ tsp. salt
- ~½ tsp black pepper
- ~4 medium sized boneless, skinless chicken breasts
- Place each chicken breast between two sheets of wax paper. Pound each breast to around 1 in. thickness using a flat meat mallet or rolling pin.
- Melt butter in microwave safe dish.
- Combine crushed crackers, Panko, garlic powder, cayenne, salt, and pepper in a large plastic zipper bag (e.g. Ziploc).
- Dip each chicken breast into melted butter covering both sides. Drop the buttered chicken breast into the crumb mixture. Close the bag and roll the chicken breast around in the bag to coat all sides with crumb mixture. Place on a baking sheet lined with parchment. Repeat this process for each chicken breast. Sprinkle some of the remaining cracker crumbs onto the top of each chicken breast.
- Bake on 375 for approx. 40 minutes or until center of chicken is no longer pink and juices are clear. (Internal temp of the chicken should reach 165 F.)
If you don’t have Panko bread crumbs, this recipe can easily be made with just a few extra cracker crumbs to make up the difference. If crackers begin to become too brown before chicken is done, loosely lay a sheet of foil on top of pan to avoid overbrowning.