| • | Pound chicken breast with mallet until 1/2-inch thick, then cut down it into pieces as required.
| | • | Heat butter in a cooking pan and dip chicken pieces, one at a time.
| | • | Then roll chicken in cracker meal until each piece is full coated.
| | • | Bake the coated pieces for 10 minutes in center of oven until chicken is turned crisp.
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