Excerpted from Mary’s Comfort Classics by Mary Berg. Copyright © 2026 Mary Berg. Photographs by Kyla Zanardi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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| Serves 4 |
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 40 Ritz crackers
- 1 cup grated cheddar
- ½ cup ground Parmesan, a.k.a. shaky cheese
- ½ teaspoon garlic powder
- 8 tablespoons butter, melted
Directions
- Preheat your oven to 425°F and grease a large sheet pan with nonstick cooking spray.
- Butterfly the chicken breasts and pound to a scant ½ inch thick. Season the chicken with salt and pepper and set aside.
- In a shallow dish or pie plate, beat the eggs, mayonnaise, and Dijon.
- Crush the crackers to a fine crumb and transfer to a separate shallow dish or pie plate. Stir in the cheddar, Parmesan, and garlic powder, then pour in the butter and stir well to evenly combine.
- Working with one piece at a time, dip the chicken in the egg mixture and then in the cracker coating, pressing well to adhere as much of the coating as possible. Transfer the coated chicken to the prepared sheet pan and continue with the remaining chicken pieces, leaving a few inches of space between each piece on the pan. Once all the chicken has been coated, scatter any remaining crumbs overtop.
- Bake the chicken for 15 to 18 minutes, or until golden brown and crisp and the internal temperature of the chicken reaches 165°F. Allow the chicken to rest for 5 minutes before serving.