Triscuit Fire Roasted Tomato & Olive Oil Chicken Breast

Sue Adame


What to do with all those Triscuit Crackers I purchased on sale and before they expired...well here you go! My family loved this and I hope you do too:)


★★★★★ 2 votes

15 Min
35 Min


Add to Grocery List

  • 6
    chicken breasts, boneless and skinless
  • 1 box
    triscuit fire roasted tomato and olive oil crackers
  • 2 large
  • 2 Tbsp
  • 1 tsp
    red pepper flakes
  • 1/4 tsp
    salt and white pepper

How to Make Triscuit Fire Roasted Tomato & Olive Oil Chicken Breast


  1. Pre-heat oven to 350. In a food processor add the Triscuits,red pepper flakes(optional) and the Salt & pepper. If you do not have a food processor use a gallon zip lock bag.
  2. Pulse until Triscuits are crumb size. If using plastic bag, roll with rolling pin to crush.
  3. Place the Triscuit crumbs in a shallow dish. Gently beat the eggs and the water in a separate shallow dish. Dip the chicken into the egg mixture, shaking off excess than coat with Triscuit crumbs.
  4. Place on a lightly greased (Pam spray) shallow pan. I use the bottom of the broiler pan. Do not turn during baking.
    Bake 30 -40 minutes or until no longer pink.

Printable Recipe Card

About Triscuit Fire Roasted Tomato & Olive Oil Chicken Breast

Course/Dish: Chicken, Roasts
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy

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