Buttery Chicken

Buttery Chicken
from Real Simple Magazine

32 buttery crackers (such as Ritz), crushed (about 1 1/2 cups)
12 oz. sharp Cheddar, grated
2 cloves garlic, finely chopped
Kosher salt and black pepper
8 boneless, skinless chicken breasts
8 TBS unsalted butter, melted

Heat oven to 350.  In a bowl, combine the crackers, cheese, garlic and 1/4 tsp. each of salt and pepper.

Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter.  Bake until the chicken is golden brown and cooked through, 25 to 30 minutes.

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Verdict:  Yummy for my tummy!!  It was so easy to make... so delicious.  And the leftovers were most delicious.