Cheddar & Cracker Chicken

3/4 c. Ritz crackers, crushed (about 16 crackers)
6 oz. sharp Cheddar, grated
1 clove Garlic, finely chopped
1-2 stalks scallions, thinly sliced
Kosher Salt
Black Pepper
4 (6 oz) boneless, skinless Chicken Breasts
4 T. unsalted Butter, melted

Heat oven to 350*.

In a bowl, combine the crackers, cheese, garlic, scallions and 1/4 tsp. each salt and pepper.

Pound the chicken to about 1/4-1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.

*To make ahead as a freezer meal--Prepare the chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in your freezer. When ready to prepare, place on a baking sheet and drizzle with melted butter. Bake as directed above from frozen until cooked through, 35-45 minutes.