Mrs. Potter's Chicken
- Ready In:
- 22mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 1⁄2 cups crushed crackers (such as Ritz)
- 3⁄4 cup freshly grated parmesan cheese
- 1⁄4 teaspoon black pepper
- 4 (1/2 lb) chicken breasts, boneless and skinless
- 2 tablespoons butter, melted
directions
- Heat oven to 425°F Spray a large rimmed baking sheet with cooking spray; set aside.
- Combine crushed crackers, Parmesan, and pepper in a shallow dish; set aside.
- Slice each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4" thick.
- Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the baking sheet. Bake 12 minutes or until golden and cooked through.
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Reviews
-
I have made this recipe for years - always a family favorite. I don't always pound the chicken. If slicing the breast in half horizontally makes the piece fairly slim, I take it from there, but then increase the cooking time to 14 minutes or until 165°. The key is to cook at a high temp for a short time. Delicious!
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So glad someone saved the recipe here since LHJ is now gone. I love this recipe because it is so easy. I usually buy regular skinless boneless chicken breasts, cut off & freeze the tenderloin (great for kebabs or stir fry later) & then pound the breasts to the desired thickness. I season the breasts before I put on the cracker/cheese mix. I just sprinkle it on and use my hands to press it into the breast. A little melted butter on the naked breast helps it to adhere.<br/>It's even good cold the next day, if there's any left.
RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>