It was tasty, but I would definitely just do 1/3 of a cup of butter and spoon over the juices at least twice during the baking process. I double coated the chicken to try and use up the egg and crackers, but before I did that I dabbed the chicken with a paper towel to make it a little dryer and rolled it in some white flour before I dipped it in the egg. It helps to secure the egg onto the chicken so when rolled in the crackers, it all adheres well without falling off.
Let chicken sit a little while like 10 minutes before serving so the juices can build up in the breasts.
I also used a Pampered Chef stoneware, so I cooked my 3 breasts for about 35 minutes.
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It was tasty, but I would definitely just do 1/3 of a cup of butter and spoon over the juices...