1 1/2 pounds boneless chicken breast, skin and visible fat removed
4 tablespoons butter
3/4 cup finely crushed Ritz crackers
Salt and pepper to taste
Seasoning to taste
Heat oven to 425 degrees F.
Pound chicken breast with mallet or rolling pin until 1/2-inch thick. Cut into serving size pieces, about 2-inches in diameter.
Melt butter in a shallow baking pan in oven. Remove pan from oven and dip chicken pieces, one at a time in the butter, then roll chicken in cracker meal, until each piece is completely coated. Place chicken in pan in single layer without crowding and bake 10 minutes in center of oven. Turn pieces, bake 7 to 10 minutes, until chicken is lightly browned and crisp.
Makes 24 nuggets.