| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Main dish |
4 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts, boneless |
| 1 |
c |
Crushed cracker mixture |
| 1/4 |
c |
Butter |
| 1/8 |
ts |
Pepper |
|
ds |
Salt |
| 1/8 |
ts |
Thyme |
INSTRUCTIONS
Wash chicken. Cut chicken into 1 inch chunks and place on a paper towel.
Pat dry. Prepare cracker mixture: Use about 6 each of regular salted
crackers, cheese crackers, Champagne crackers and 1 piece of dried toast.
Run through Quisnart until thoroughly crushed. Add seasonings and pulse
mixture (option: reduce seasoning by half and add 1 Tablespoon Shake & Bake
Chicken Mix). Place mixture in a small bowl. Melt butter. Dip chicken in
butter and roll it in crumb mixture to coat completely. Place on an
ungreased cookie sheet and bake at 400F for 10 to 12 minutes. Serve with
two or three sauces and French Fries. SAUCES: 1) Heat 1/4 cup liquid honey.
2) Heat any barbeque sauce. 3) Heat 1/4 cup honey and add 2 Tb of Heinz 57
sauce. 4) Sweet & Sour sauce: 1/8 cup brown sugar 1/8 cup vinegar 1/8 cup
catsup 1/8 cup orange juice with 1 tb cornstarch Stir, & heat in microwave
until thickened.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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