Mrs. Potter's Chicken

READY IN: 22mins
Recipe by Chris Reynolds

This recipe was submitted to Ladies' Home Journal by Kate Lawler. I am posting it here for safe-keeping!

Top Review by Happiest In the Kit

So glad someone saved the recipe here since LHJ is now gone. I love this recipe because it is so easy. I usually buy regular skinless boneless chicken breasts, cut off & freeze the tenderloin (great for kebabs or stir fry later) & then pound the breasts to the desired thickness. I season the breasts before I put on the cracker/cheese mix. I just sprinkle it on and use my hands to press it into the breast. A little melted butter on the naked breast helps it to adhere.<br/>It's even good cold the next day, if there's any left.

Ingredients Nutrition


  1. Heat oven to 425°F Spray a large rimmed baking sheet with cooking spray; set aside.
  2. Combine crushed crackers, Parmesan, and pepper in a shallow dish; set aside.
  3. Slice each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4" thick.
  4. Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the baking sheet. Bake 12 minutes or until golden and cooked through.

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