Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
"Summer afternoon, summer afternoon, the two most beautiful words in the English language"
~Henry James

Monday, 17 May 2010

Butter Chicken



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!



*Butter Chicken*
Serves 4
Printable Recipe

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 cup)
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
(1/2 cup)

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.

18 comments:

Tulip said...

Yum, the girls are going to love these, what buttery round biscuits do you use, something like water biscuits or the round puff ones? Got to try this!!!

Andrea said...

This looks and sounds so delicious!!!

Marie said...

Julie, you use the round ones like Ritz crackers, or you can also use Tucs!

Allie and Pattie said...

Marie, my Grandma used to make a very similar dish only she dipped the chiken in melted butter and then the crumbs- oh the arteries!!! But yummy!
xoxo Pattie

Elly said...

Ooooh Marie!!!! They look soooooooooo good!!! By the way, thanks for giving both measurements on your recipes, it saves me from trying to figure out ounces to cups, grams etc... very much appreciated!
Elly

CL Field said...

I'll definitely have to give this one a try. To heck with the expanding waistline! Bring on the butter!

Queen B. said...

oooooooooooo goodness............ looks delish!

Jan said...

That chicken looks good - A great idea Marie!

My Kitchen in the Rockies said...

I agree. Once you know how to cook your chicken it comes out perfectly every single time. It is not hard at all.
I like your idea with the crackers.

~Lavender Dreamer~ said...

I would like to try this. I was hungry for fried chicken but it made such a mess and did not turn out very good....so I decided it wasn't worth the effort! I'll copy this recipe for next time! ♥

Holly, the Old Western Gal said...

I'm trying it tonight out here in West Texas!!! Guess since it's sophisticated English food we'll use forks and everything.

Jacalyn @ rmebathproducts.com said...

What a great recipe that I will most definitely have to try! I found you while blog surfing and now I am following you so I can get some more yummy recipes! Thanks! Oh, if you get a moment "surf" on over to my blog as I am having a give-a-way!

Hugs,
Jacalyn

Sandy said...

I've been following for some time now.. love your recipes but this one... I'm a heart patient and it's gona kill me!! But, It's baked, not fried..so I'll make it anyway!!
Wonderful
Sandy
http://thewondersofdoing.blogspot.com/

Chele said...

Yep - I was thinking curry lol. But thise look just as good and sound so tasty.

Tulip said...

Thanks Marie, ritz or tuc it is then!!

Sandra said...

Marie, just wanted to tell you that I just tried this recipe and it is phenomenal. I have never tasted such tender, moist chicken breasts and the butter is out of this world. Thank you for another winner :)

Gordon said...

I make something similar. I saute minced garlic with the butter and then dip the chicken in the butter mixture then put it in a mixture of toasted bread crumbs and Parmesan cheese and parsley flakes with salt and pepper to taste. Bake like you do and it turns out great!

Marie Rayner said...

Sounds delicious Gordon! xx