The Famous "Butter Chicken" MY WAY!

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So since having baby JJ I have had to simplify my life and my recipes a bit. I know it's sad. Sometimes simple is best though. The simple life of cooking lets you enjoy your life a little more while your still eating good. The crockpot has been my best friend but let's be honest. We all get burnt out on crock pot meals and there's really nothing better in life than a good piece of baked chicken. I have not always been a big fan of making my chicken in the oven. I always worry it's not cooked enough. Then I end up over cooking the chicken. It will be dry, chewy, and just all around awful. I was surfing around on allrecipes.com* and came across this gem. Of course you already know I can't fully follow directions and doctored it up a bit so here it goes... 

You'll need- 
-Boneless skinless chicken breast
-Eggs
-Ritz Crackers
-Butter
-Lemon
-Fresh Garlic
-S&P
(For a delicious side veg I love asparagus or a quick mashed potato!)

Here is the trick to getting your breading to stick on the chicken- 
Dry it very well with paper towels. I mean really pat it down well so it's almost sticking to the towels. 

Prepping- 
Preheat to 375
Set out your dried chicken breasts and season them with S&P
Crack and egg or two and beat it real good in a bowl. Sometimes a couple drops of water helps beat it nicely.
Crush about 15-20 Ritz crackers on a large plate. Paper plates are great because hey! One less dish you'll have to do!
Spray a glass baking dish with pam. You'll want a dish large enough so the chicken breasts have a small amount of space in between them.

Here's the fun and messy part! 
Dip the chicken in the egg and shake off the excess.
Roll it around in the crumbs and press the chicken into the crumbs or press them onto the chicken. Shake off excess and place in baking dish.
Once you're finished...
Cut up a good amount of butter in cubes using 1/2-1 stick worth. Place them around the chicken in the pan. Zest a little lemon on top and cut a garlic clove into quarters and toss that in there.
Set your timer for 15 mins.
Every 15 mins you will baste the chicken with the melted butter mixture. I baste the chicken until there is no juice left then I put it back in the oven for 40-50 minutes. Serve with a lemon wedge!

I really like to make asparagus with this recipe because you already have the oven preheated and asparagus comes out great in the oven! All I do is line a cookie sheet with tin foil (easy clean up.) Cut my asparagus and roll it in some S&P and olive oil. Sometimes I put some lemon zest on it if I feel like it or soy sauce. Squeezing lemon juice on it after it comes out of the oven is good too! I cook them for 8-10 minutes. Comes out great every time!
















**http://allrecipes.com/recipe/24002/famous-butter-chicken/