Crispy Buttery Chicken (Print Version)

# Ingredients:

01 - 1/2 cup butter, cut into small chunks.
02 - 1 teaspoon black pepper.
03 - 1 teaspoon salt.
04 - 1 sleeve Ritz crackers (around 30), crushed finely.
05 - 2 large eggs, whisked.
06 - 1/2 teaspoon garlic powder.
07 - 1-1/4 pounds boneless chicken breasts, thinly sliced.

# Instructions:

01 - Turn on oven to 375°F so it can preheat.
02 - In a medium-sized bowl, combine the crushed crackers, garlic powder, salt, and pepper.
03 - Dry the chicken with paper towels, dip into the eggs, and cover fully in the cracker mix.
04 - Lay the coated chicken into a 9x13 dish and scatter the butter pieces around.
05 - Bake for about 25-30 minutes till the chicken is done and juices are clear.
06 - Serve while warm, adding melted butter on top if that's your thing.

# Notes:

01 - Can be refrigerated for up to 3 days.
02 - Freeze for a maximum of 3 months.
03 - Rewarm in the oven at 350°F until hot.

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