Wednesday, May 19, 2010

My Favorite Chicken Dish!

I admit, I don't cook that often and I almost NEVER cook a full meal.

It's not that I CAN'T cook. I just live alone and it seems like a lot of work (and a lot of clean up) for just one person. Also, I come from a family of 6 so when I do cook I seem to have to eat it for lunch and supper for days!

A few years ago, one of my best friends - Jennifer - shared a recipe for a quick and easy chicken dish with me that has become a favorite of not only mine, but also my family.

Combine it with my favorite side dish - roasted red potatoes - and some green beans from a can (I am not a vegetable snob. I use canned and frozen veggies a lot b/c when I buy fresh I sometimes don't get them used before they go bad. Though I do rejoice when I get fresh veggies from the garden - not my own but I know people.) and ta-da... you have the meal I made tonight for my good friend Jane who's staying with me tonight.

I'm VERY proud that I made dinner for her because I have the reputation that when you come to stay at my house, you will eat out for breakfast, lunch AND supper!

First, the chicken! It's really called Club Chicken because you are supposed to use Club Crackers, but I use whatever I have on hand and today it was Ritz Crackers.


1 c. crushed crackers (half sleeve of Ritz crackers)
1 package Italian dressing mix
Chicken Breasts (I prefer chicken tenderloins)
3 T. melted margarine (I use BUTTER)

Pre-heat oven to 375 degrees.
Mix crackers and dressing mix in a plastic bag.

Shake chicken in cracker mix and put in dish (I spray mine with some cooking spray).

Pour melted butter on chicken.
Bake for 45 minutes.

Next for the Roasted Red Potatoes! This is an adaptation of a recipe from my sister Beth. The original calls for dried rosemary, but I use Italian or Ranch dressing mix - or whatever I have on hand.

The beauty of this recipe is that you can make enough for one or 100 (OK, that may be an exaggeration) - just cut up as many potatoes as you like.

Dump them in a bowl. Add the seasoning and drizzle oil over the potatoes. Cover the bowl - I use a plate - and shake!! (I normally start singing "Shake, shake, shake, shake your booty" - that may explain why I'm still single.)

Spread them on a cookie sheet. Pop them in the oven at 375 degrees. I usually turn them after about 20 minutes and then put them back in until they are at the desired crispiness (usually another 20 minutes).

And that's my quick-and-easy meal that almost never fails! My friend Jane gave it's a thumbs up tonight (the warm brownies afterwards were a hit too).


  1. This looks very yummy. I make a recipe that is very similar except I marinate the chicken breasts in Italian dressing and then I use corn flakes to bread the chicken breasts. I can't wait to try your version.

  2. Yummo! I just LOVE red potatoes.

  3. Looks tasty! I'll have to try this sometime!

    Thanks for stopping by my blog! :)

    Katie P

  4. This is similar to potato chip chicken that we make. We made it recently with Lays Sun-dried tomato and basil chips. Yummy!



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