Thursday, February 10, 2011

Parmesan Chicken

2 boneless skinless chicken breast or 6 tenders, pounded flat between two sheets of saran wrap. (i use a hammer, gotta get me a meat tenderizer!)

Italian Blend Cheese 1/2 c
Bread crumbs 1/4 c.
salt 1/2 t.
italian seasoning 1 t.
saltine crackers/buttery crackers 1/2 package
Flour 2 T
Combine and crush the above. I just threw whatever amount in that looked good, so this is a guess on the amounts.
Dip the chicken in milk, then press into the above mixture. Drizzle with melted butter and bake 400 degrees for 20 minutes, or till juices run clear.

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