Real Recipes From Real Home Cooks ®

triscuit fire roasted tomato & olive oil chicken breast

(2 ratings)
Recipe by
Sue Adame
McMinnville, OR

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 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For triscuit fire roasted tomato & olive oil chicken breast

  • 6
    chicken breasts, boneless and skinless
  • 1 box
    triscuit fire roasted tomato and olive oil crackers
  • 2 lg
  • 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.

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