Two Parts Chicken :)

A friend emailed one of her recipes for chicken which is called “Butter crusted Chicken” It came From Jolene R. It’s easy and you can redo it anyway you want , which I already have, but first her recipe (she says it’s all by guess more or less, so give or take on measuring)

Jolene’s Butter Crusted Chicken–

Chicken breast, how ever many you need.
2 eggs
1 pack of ritz crackers, make into crumbs.
4- tablespoons of butter in 1 tablespoon pieces
seasoning of choice. I use seasoning salt, garlic powder and pepper.

Preheat oven to 375
-Rise, dry and trim chicken breast
-Crack 2 eggs into shallow bowl.
-In another shallow bowl place seasonings and ritz cracker crumbs. Mix together.

-Run chicken through egg
-Place chicken into cracker crumbs. Turn to cover all of chicken
-Put chicken into a baking dish. I use an 8×8

She puts extra crumbs on top of chicken because they like the crunch. Place the 4 individual tablespoons of butter on top of chicken.

Bake for about an hour or until 180 of meat thermometer.

This is what I came up after I tried her recipe -First pic is with Tenders, second with the thigh

Parmesan Crusted Chicken (with sauteed veggies)
Ingredients
1/2 cup crushed cornflakes
1/2 cup grated Parmesan cheese ( I used shredded to be bold , hehe)
1/2 cup seasoned bread crumbs
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
6 tablespoons butter, melted **
1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed (I used half thighs & half chicken tenders)

Directions
In a shallow bowl, combine the first six ingredients. Place butter in another shallow bowl. Dip chicken in butter, then roll in cornflake mixture.
Arrange chicken on a rack in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear.

** By the time I got to the last few pieces, I used thighs & a lot of chicken tender cuts, so it was a lot, I ended up added an egg to the butter mixer to keep it lasting. Worked out just fine. **