Favorite Chicken Strips
  • 4 boneless, skinless chicken breasts
  • 1/2 cup butter, melted
  • 1 tablespoons parsley flakes, divided
  • 1 1/2 teaspoons garlic powder, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 2 cups crushed Ritz crackers, poppy seed crackers or seasoned croutons
  1. Place butter in a shallow bowl or pie plate, add 2 teaspoons parsley flakes 1 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  2. In a separate bowl mix crushed crackers, and remaining parsley, garlic and pepper. Coat chicken in butter, then dredge in cracker crumbs. Sprinkle a little of the crumbs on the bottom of a 9"x 13" baking dish that has been sprayed with non-stick spray (I usually line the pan with foil and then spray the foil). Place chicken in dish without overlapping. Sprinkle remaining crumbs on top. Cover with foil and bake at 350 for about 35 minutes. Remove foil and sprinkle leftover herbed butter. Bake for 15 more minutes until crumbs begin to brown.
I found this recipe online and tweaked it just a bit. The chicken is always moist and flavorful and the recipe is easy to increase or decrease for as many as you want to serve. I like to serve this with a crisp green salad, mashed potatoes, garlic toast and, of course, a big glass of sweet iced tea.