I was looking for a recipe that I had made many times before and this was the closest I could find. I subbed seasoned bread crumbs for cracker crumbs and did not cook it nearly as long only about 40 minutes. I also did not cover it with foil. The topping is so good and the chicken came out juicy and full of flavor.
Tasted great. Simple prep. I've made it twice now and found breadcrumbs to be easier on the second go-around.
Great flavor, crisp coating. I baked mine for about 35-40 minutes, uncovered. This recipe states a total baking time of 1 hr and 15 min for boneless, skinless breasts which seems way too long. Mine were tender on the inside and crispy on the outside.
This is great chicken! So moist and tender, and very easy to make. The saltines made a nice crust that was not overly crispy, and we just loved the buttery garlic flavor. I will use this recipe often - thanks for posting it! Made for Fall PAC 2008
Very nice flavor, easy to prepare. I used Panko breadcrumbs instead of saltine crackers. I will make this recipe again. Served with steamed brocolli and a asiago cheese bread.
A simple, but delicious recipe. I did make a few changes. I used boneless skinless chicken breasts and bread crumbs (Like another reviewer) instead of cracker crumbs. I baked them for 35 minutes and they came out tender and flavorful. I served with twiice baked potatoes, which baked nicely along side the chicken. The garlic flavor was subtle, but added another dimension to the chicken. Thanks for posting CIP, Sue
Wow! I just finished making it and it was delicious! Very simple to make, but it tastes fanstastic.
I make this and use bread crumbs instead of the crackers...I have even made it without any kind of filler and went with all parmesan cheese. Instead of the garlic butter I add garlic salt in with the Parmesan before rolling the chicken in it. Very impressive, yet easy dish.