Ok, so overhauling the junk room and updating the blog haven’t gone so well. I haven’t done anything listed in my resolutions post either, but I did make some awesome chicken tonight. I think that must count for something, something like deliciousness…
Chicken + Ritz. Mmmmm.*
The technical name for the dish is Famous Indian Butter Chicken Recipe, but it’s more aptly described as Chicken Coated in Ritz. Here’s the original recipe:
- 4 chicken breast halves, no bones or skin
- 1/2 cup butter
- 2 eggs
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 cup crushed Ritz crackers
Here’s the Big Bear version I fixed:
- 1 3lb. bag of boneless, skinless chicken breasts, thawed
- 1/2 cup butter
- 3 eggs
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground red pepper (and a couple more shakes for good measure)
- 2 cups crushed Ritz crackers
Preheat oven to 375 degrees.
Beat the eggs in one bowl and put the Ritz crumbs in another (to crush the Ritz, I put them in a ziplock bag and the beat/rolled them with a hot sauce bottle until properly crushed, in other news, Khara gift idea – a rolling pin)
Add the garlic salt, black pepper and ground red pepper to the Ritz crumbs.
Dip the chicken breasts in the eggs and then roll them in the crumb mixture.
Place the coated chicken into a baking dish and place pieces of butter around them (not on top).
Bake until the chicken is cooked through and the juices run clear (about 50 minutes for the large version)
Serves 2 Big Bears, or 6 normal bears
*Photo from Ritz’s website
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