Ritz-y Chicken

One can never have TOO many recipes for chicken breasts.  AmIRight??  I would say we eat chicken 4 days a week.  It is just so versatile and an all around family favorite.  I tried out a new to us baked chicken recipe that I modified from an old Best of The Best QVC cookbook and it turned out so delicious.  It smelled INSANE while it was cooking and it was so tender, juicy & flavorful!  I had to share it with you even though the picture does NOT do it justice.  I am planning on remaking it again next week during the daytime to get a better pic!  We served this with a Broccoli & Rice Cheesy Casserole (which I am sharing the recipe for soon!) and some sauteed veggies.

Huge hit, Y’all!

Ingredients

• 4 boneless, skinless chicken breast
• 1/4 cup vegetable oil
• 1.5 cups crushed Ritz crackers
• 1 tsp garlic salt
• 1 Tbsp fresh chopped basil or 1 tsp dried
• 1 Tbsp fresh chopped parsley or 1 tsp dried
• 1 Tbsp grated Parmesan cheese
• 2 Tbsp butter, cut in small pieces
• Paprika

Instructions

1. Place vegetable oil in a bowl, and set aside. In a pie plate or similar shallow dish, stir together cracker crumbs, garlic salt, basil, parsley & Parmesan cheese until well combined. Dip each chicken breast in oil on both sides then press into seasoned crumb mixture.
2. Place chicken in a dry 13 x 9 pan. Dot with butter and sprinkle with paprika. Cover the pan tightly with foil and bake for 1 hour at 375 degrees. DO NOT uncover chicken or turn chicken while it is baking. NO PEEKING ?
3. ..............................

for full instruction please see : www.auntbeesrecipes.com

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