Ingredients:
- 16 buttery crackers (Ritz), crushed (about 3/4 cup)
- 6 ounces sharp cheddar, graded (I used shredded cheddar that I had and stuck it in the food processor to grind it up)
- 1 clove garlic, finely chopped (again, used my mini food processor)
- 1-2 stalks scallions, thinly sliced (I didn't use this at all)
- salt and black pepper
- 4 6-ounce boneless, skinless chicken breasts
- 4 tablespoons unsalted butter, melted
Directions:
- Heat oven to 350
- In a bowl combine crackers, cheese, garlic, scallions and 1/4 teaspoon each of salt and pepper
- Pound chicken to about 1/4-1/2 inch thickness with a meat mallet.
- Dip pounded chicken in the butter then in the cracker mixture. Press gently to help it adhere and place on a foil-lined baking sheet
- Sprinkle any remaining cracker mixture onto the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through (15-20 min)
Prepare chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in the freezer. When ready to prepare, place onto a baking sheet and drizzle with melted butter. Bake as directed from frozen until cooked through, possibly 30-35 minutes depending on thickness
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