Butter Chicken

I think I should just move in with Marie, you think she would mind? Cause this lady can cook, and good gravy can she cook.

You've heard me mention her cooking blog The English Kitchen, many times before but it just keeps getting better, I know that I can always count on her for a scrumptious meal, and this one was no exception.

Butter Chicken......it not only got big thumbs up from the hubby and kids but I can tell you that this is one of the best, moistest chicken I have EVER eaten and that says a lot considering it's breasts.

Go on and visit Marie, I'm sure you'll find something yummy to eat.

*Butter Chicken*
Credit: The English Kitchen
Serves 4
Printable Recipe

Deliciously tender chicken breasts, dipped in egg and cracker crumbs, and then baked with butter. It's naughty, but very, very nice.

2 large eggs, beaten
8 ounces of buttery round crackers, crushed
(1 cup)
1/4 tsp garlic powder, or 1/2 tsp garlic salt
1/2 tsp black pepper
4 boneless, skinless chicken breast halves
4 ounces butter, cut into bits
(1/2 cup)

Preheat the oven to 190*C/375*F/Gas mark5. Place the eggs into a shallow bowl. Place the crackercrumbs into another shallow bowl and mix together with the garlic powder and the pepper. Dip the chicken breasts, first into the egg and then roll them in the cracker crumb mixture, coating them well. Place them in a 9 by 13 inch baking dish. Drop the pieces of butter all around the pieces of the chicken. Bake for 30 to 35 minutes in the preheated oven until the chicken is no longer pink inside, the juices run clear and the crumbs are nicely browned.