October 8, 2014

Butter Chicken Recipe

Matt and I have many similar life principles, especially in consideration of things like finances and whether or not it's OK to watch a full season of House of Cards in one sitting. But one thing that we do not share is our feeling towards chicken. Matt loves chicken is all of its forms: baked, fried, dipped, chopped, roasted, sauteed, marinated, winged, tendered, whatever. I much prefer a lobster or a steak if I have the option and I rarely if ever order chicken at a restaurant.

But in our efforts to eat just a little bit better, I began a life-or-death search for a recipe to use on boneless, skinless chicken. Also, I needed the opportunity to redeem myself after this and this happened, so I started perusing the internet as is the norm because, let's be honest, who even uses cookbooks anymore?

And guys, I'm not kidding, I think I found the best chicken recipe EVER. It's not exactly "healthy" by industry terms, but there were absolutely no leftovers. It was spectacular.

When it comes to eating a chicken dinner, unless they're wings, I will generally cut up the chicken into pieces and push it around my plate to disguise how much I haven't eaten. Yes, I'm a child, I know. I find chicken boring and flavorless unless it's whole roasted or rotisserie and that is probably more of a testament to my cooking and/or Matt's finickiness than chicken as an entrée. But this recipe absolutely takes the cake and it's so easy that I have to, have to, have to tell you about it (horrible camera phone pictures and all). I ate all my chicken, guys. All of it. Every morsel. I didn't even save room for dessert and that's saying something.

So here's what you need:

What You Need

  • 1 cup buttered crackers crumbled (I used Original Ritz because they're my favorite and also because I was trying to save them from going stale. Next time, I will use the whole wheat version). 
  • 1/4 cup salted butter cut into pieces
  • 4 boneless, skinless halved chicken breasts (I only used two because they were huge and I cut them in half - same difference)
  • 1-2 eggs 
  • Seasonings as you see fit (I used garlic powder, onion powder, pepper and a pinch of salt, but you could use paprika or chili powder or some other dry seasoning for more flavor). 

What You Do

1. Preheat oven to 375° F 
2. Rinse chicken breasts and pat dry with paper towels (helps the egg stick!)
3. Whip your egg(s) in a shallow bowl 
4. In a separate shallow bowl, combine your crushed crackers and dry seasonings

5. Cover each piece of chicken in egg and then roll in the cracker mixture to coat

6. Arrange chicken in a shallow baking dish and place butter pieces between the breasts (it seems ridiculous, but trust me)
7. Bake chicken breasts for approximately 40 minutes or until it reaches 160° F internally (or if you do not have a meat thermometer, until it is no longer pink and the juices run clear)

You don't need to flip the chicken, although some people who commented on this recipe said that they did to help with "crisping" the other side. Honestly, I didn't and they came out just fine. Kind of like fried chicken but without all the grease. And if you wanted to make it healthier, you might consider using low-fat, whole wheat, low sodium crackers. Instead of crackers, you might use crushed corn flakes. And instead of butter there is always margarine. I think this will work fairly well regardless of which way you choose. Make it your own to suit your tastes and lifestyle. Isn't that what cooking is about?

It's so super easy and delicious, I highly recommend giving it a try. Be sure to let me know how it works out for you. 

Bon Appétit! 

Original recipe can be found here.

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