Oven-baked chicken with cheese

January 31, 2013 § 9 Comments

Dave and I have been making this chicken dish for years.  It is very simple to put together, and it’s what we prepare when time is short, but we want a meal that feels a little fancy.  The saltine cracker crumbs make a nice crunchy crust, and the cheese and Herbs de Provence give it an extra little flavor pop.  Serve this with some mashed potatoes or a rice pilaf, and steamed broccoli or spinach.

GPP 1_31_2013

Oven-baked chicken with cheese

16 saltine crackers, crushed (about 3/4 cup cracker crumbs)

1 teaspoon garlic powder

1/4 teaspoon red pepper flakes

1/2 teaspoon Herbs de Provence

3/4 cup sharp cheddar cheese, grated (we usually use sharp cheddar, but mozzarella is also nice)

4 boneless chicken breasts

5 tablespoons melted butter

Preheat oven to 325-degrees Fahrenheit.   Combine the cracker crumbs, garlic powder, red pepper flakes, Herbs de Provence, and cheddar cheese.  Pour into a shallow bowl or pie dish; set aside.

Use a meat mallet to slightly pound the chicken breasts to about 3/4 of an inch thick or a little less.  Dip the chicken breasts in the butter, and then the cheese mixture.  Place on a foil-lined baking sheet, and bake for about 25 minutes, until cooked through.

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