>Ritz Cracker Crumb Chicken

> Folks, you’ve seen it before… Keri coats stuff in crumbs ands sticks it in the oven. Not much variation from my usual technique to be seen here. But what IS different = a whole different flavor, (which = no boring The Hub.)
To make the crumb coating this time I took this baggie filled with 10 Ritz crackers out on to The Tree House patio:

Then I smacked the snot out of it with the back of my frying pan until it looked like this:


Those crumbs coated the chicken breasts, which I first dipped in an egg white beaten with a splash of milk, and then the whole thing baked in a 400 degree oven for about 25 minutes. Honestly, it should have been more like 20 – they were a little over cooked this time, but I was busy sauteing some yellow squash with fresh basil for myself, as seen above. The Hub got steamed cauliflower and carrots (picky picky.)
The cracker coating on the chicken was buttery and just a little salty – really different and really good. I wonder what else I can pulverize into crumb coating with my frying pan. It does a cook a little good after a long day at the office. 🙂

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