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Wednesday, February 6, 2013

Recipe Wed: Butter Chicken, my way!

Yummy classic recipe I often tweak to fit our needs and ingredients on hand:

1 cup crushed buttery round cracker crumbs {or in my case we have a ton of these organic cheesey square crackers we aren't so crazy about and I need to find ways to use up.}
2 eggs, beaten
fresh ground black pepper & kosher salt to taste
1/2 teaspoon granulated garlic
2t smoked paprika
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces {In my case going to use 1/4 C extra virgin coconut oil and 1/4 C butter}

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic, salt smoked paprika, and pepper.
3. Rinse and pat Dry Chicken, season with salt and pepper, then dip in the eggs, and then dredge in the crumb mixture to coat.
4. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
5. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

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