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.
The Creative Cook