Cheddar Chicken

I got this recipe from my friend Lori's recipe blog, and even though I don't eat chicken, everyone I've ever made this for loves it. Tender, juicy, and flavorful (or so they tell me, since I don't think I've tasted it). And it's a piece of CAKE.

Credit: Lori Frost {adapted from a recipe by Jane Walsh}

Ingredients:

20 buttery crackers {ie Club}, crushed to make about 3/4 cup
1 cup cheddar cheese, grated
2 cloves garlic, minced
1/4 t salt
1/4 t pepper
4 boneless, skinless chicken breasts (I usually do 8-10 chicken tenderloins instead of breasts; Kevin liked it better because you get more bites with the crispy cheesiness that way)
4 T butter, melted

Directions:

1. Heat oven to 350 degrees. In a small bowl, combine the crackers, cheese, garlic, salt, and pepper.
2. Dip chicken breasts in the melted butter, then in the cracker mixture. Coat well. Place on a foil-lined baking sheet.
3. Top with all the remaining cracker mixture and drizzle with the remaining butter. Place in the oven for 25-30 minutes, until the chicken is golden and cooked through.