When we took this to the table Allison exclaimed, "Yeah, Cornflake Chicken! My favorite!" Well, not quite Allison. It did look a little like cornflake chicken and it certainly reminded me of cornflake chicken, but I have to admit, I liked it a lot more! The cracker crumbs really stuck to the chicken better and gave it a nice crunch. We all enjoyed this and will definitely make this again.
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
½ teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
½ cup butter, cut into pieces
Preheat oven to 375 degrees F. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper.
Dip chicken in the eggs, and then dredge in the crumb mixture to coat. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
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