Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Boneless Chicken |
| ¼ cup | Flour |
| 1 teaspoon | Parsley Flakes |
| ½ teaspoon | Tarragon |
| ½ teaspoon | Sage |
| ¼ teaspoon | Salt |
| 1 dash | Pepper |
| 1 \N | Egg; Beaten |
| 2 tablespoons | Milk |
| 30 \N | Ritz Crackers; Finely Crushed (NOTE: you can use ANY cracker crumbs) |
Rinse chicken and pat dry with paper towels. Cut into 1 inch pieces.
Combine the flour, parsley and seasonings thoroughly and put in a small ziploc bag. Add chicken pieces, a few at a time to flour mixture. Close bag and shake pieces to coat them.
Combine milk and egg in a small bowl. Put crushed crackers in another bowl.
Dip the flour coated pieces, ¼ at a time, in the egg/milk mixture and then roll them in the crackers. Place coated chicken pieces in a single layer on a large ungreased baking sheet. Bake in a 400 degree oven for 10 - 12 minutes until pieces are no longer pink and the juice runs clear.
Recipe by: Better Homes and Gardens (Deb Vaughn) Posted to recipelu-digest by Donna Tester <tester@...> on Mar 9, 1998