Monday, 17 May 2010
I bet when you saw the title of this recipe, you pictured in your mind a deliciously creamy curry . . . redolent with spice and heat. Looking at this picture . . . this is not butter chicken in that sense. It's butter chicken, but not as you know it . . . bear with me.
It's no secret that, when cooked incorrectly, chicken breasts can be tough . . . dry . . . tasteless. Far too often they are overcooked, and then well . . . to be perfectly honest, not that good a eatin. Blah . . .
I discovered this way of cooking them, years and years ago and they always turn out moist, delicious and full of flavour. I am not sure why. I do not know what the secret magic is . . . I only know it works. Quick, easy and oh so delicious!
You get deliciously moist chicken breasts, full of flavour . . . covered in buttery, garlicky crumbs . . . every time. Oh, they are sooooo good . . . crunchy on the outside and all scrummily buttery . . . moist and tender on the insides. This is sure to become a firm favourite in your house, I guarantee!
Deliciously tender chicken breasts, dipped in egg and cracker crumbs, and then baked with butter. It's naughty, but very, very nice.
2 large eggs, beaten
8 ounces of buttery round crackers, crushed
1/4 tsp garlic powder, or 1/2 tsp garlic salt
1/2 tsp black pepper
4 boneless, skinless chicken breast halves
4 ounces butter, cut into bits
Preheat the oven to 190*C/375*F/Gas mark5. Place the eggs into a shallow bowl. Place the crackercrumbs into another shallow bowl and mix together with the garlic powder and the pepper. Dip the chicken breasts, first into the egg and then roll them in the cracker crumb mixture, coating them well. Place them in a 9 by 13 inch baking dish. Drop the pieces of butter all around the pieces of the chicken. Bake for 30 to 35 minutes in the preheated oven until the chicken is no longer pink inside, the juices run clear and the crumbs are nicely browned.