Honey Crunch Chicken

I made this chicken after hearing about it on the book on CD called Postcards from the Dead by Laura Childs that I was listening to. It sounded so good that I knew that I needed to make it. I changed a few things.  I actually used saltine crackers because I did not have the butter crackers in my house. I also made a sauce to go with it which was heavenly!  I will post the sauce that I used along with the other chicken recipe.

HONEY CRUNCH CHICKEN

By Laura Childs

1 cup Pepperidge Farm Golden Butter Crackers

2 eggs, beaten

4 skinless, boneless chicken breast halves

¼ cup butter, cut into pieces

¼ cup honey

Preheat oven to 375 degrees F.  Place the cracker crumbs in a shallow dish and the eggs in a second shallow dish. 

Dip the chicken in the egg, and then dredge in the cracker crumbs until well-coated.  Arrange the chicken in a baking dish.

Place small pieces of butter on and around the chicken. 

Drizzle the honey on top of the chicken.

Bake for 40 to 45 minutes.

Serves 2 for dinner or 4 for lunch.

Excellent on top of a green salad.

 Enjoy!  

The Creative Cook