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Cheezit and Herb Encrusted Chicken

Recipe serves 2 but can easily be doubled or tripled.

1 1/2 - 2 cups cracker crumbs made from Cheezits
1 tbsp minced fresh dill
1 tbsp minced fresh flat-leaf parsley
1/2 tbsp minced fresh oregano
1/2 tbsp minced fresh rosemary
1 tbsp minced fresh thyme
1 clove minced garlic
2 tbsp hot sauce
1 egg
1/2 cup flour, for dusting
2 boneless skinless chicken breasts, rinsed and patted dry
kosher salt and freshly cracked black pepper

Preheat oven to 400 degrees. On large plate add the first 8 ingredients. Stir to combine thoroughly.

Place the flour in a second plate. Season w/ kosher salt and freshly cracked black pepper, stir to combine.

To a wide bowl add the egg and 2 tbsp hot sauce. Whisk until the egg is frothy.

Season all sides of the chicken breast with kosher salt and freshly cracked black pepper.

Dredge the breasts in the flour, shaking off all excess. Dip the lightly floured breasts, on at a time, into the hot sauce and egg mixture, coating both sides.

Next, press each of the breasts into the cheezit-herb mixture, making sure all sides are thoroughly coated.

Place the Cheezit encrusted breasts onto a sheet pan. If there the crust isn't sticking, press a little bit of the Cheezit mixture onto the top of the breast once it has been placed on the sheet pan. Place the pan into a preheated 400 degree oven. Bake the breasts at 400 degrees for about 20-25 minutes or until just cooked through. Removed the cooked breasts from the oven and allow to cool for about 10 minutes before slicing and serving. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Cheez-it and Herb Encrusted Chicken
http://www.whatwereeating.com/recipes/cheez-it-and-herb-encrusted-chicken/