INGREDIENTS:
2 eggs, beaten
1/2 cup crushed buttery round crackers1/2 cup crushed pretzels 4 skinless, boneless chicken breast
halves
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1/2 cup butter, cut into pieces
4 garlic cloves
2 T olive oil
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DIRECTIONS:
1 - Preheat oven to 375 degrees F.
2 - Melt butter, olive oil, smashed garlic cloves together over low heat. Once the butter/oil is infused with the garlic, remove garlic and let the liquid cool to room temperature.
3 - Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
4 - Arrange coated chicken in a 9x13 inch baking dish. Drizzle butter/oil over the chicken.
5 - Bake in the preheated oven for 30 minutes, or until chicken is no longer pink and juices run clear.
2 - Melt butter, olive oil, smashed garlic cloves together over low heat. Once the butter/oil is infused with the garlic, remove garlic and let the liquid cool to room temperature.
3 - Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
4 - Arrange coated chicken in a 9x13 inch baking dish. Drizzle butter/oil over the chicken.
5 - Bake in the preheated oven for 30 minutes, or until chicken is no longer pink and juices run clear.
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