- 1 pound boneless skinless chicken
breast halves or chicken breast tenders
(not breaded)
- 2 cups cheese flavored crackers,
crushed (1 cup)
- 1/2 cup finely shredded cheddar
cheese (2 ounces)
- 1 egg
- Barbecue sauce, ketchup or ranch
dressing, if desired
This recipe makes 4 servings.
Heat oven to 400°. Spray jelly roll pan,
15 1/2 x 10 1/2 x 1 inch, with cooking
spray. If using chicken breast halves, cut
chicken lengthwise into 1/2-inch strips.
Mix crushed crackers and cheese in large
resealable plastic food-storage bag. Beat
egg in large bowl. Add chicken strips to egg
and toss to coat. Remove chicken from egg,
allowing excess to drip off into bowl; place
chicken in bag of cracker mixture. Seal bag
and shake to coat evenly with cracker
mixture. Place chicken strips in single
layer in pan.
Bake uncovered 10 to 12 minutes or until no
longer pink in center. Serve with barbecue
sauce.
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