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1 pound boneless skinless chicken breast halves or chicken breast tenders (not breaded)
2 cups cheese flavored crackers, crushed (1 cup)
1/2 cup finely shredded cheddar cheese (2 ounces)
1 egg
Barbecue sauce, ketchup or ranch dressing, if desired
1. Heat oven to 400°. Spray jelly roll pan, 15 1/2 10 1/2 1 inch, with cooking spray. If using chicken breast halves, cut chicken lengthwise into 1/2-inch strips.
2. Mix crushed crackers and cheese in large resealable plastic food-storage bag. Beat egg in large bowl. Add chicken strips to egg and toss to coat. Remove chicken from egg, allowing excess to drip off into bowl; place chicken in bag of cracker mixture. Seal bag and shake to coat evenly with cracker mixture. Place chicken strips in single layer in pan.
3. Bake uncovered 10 to 12 minutes or until no longer pink in center. Serve with barbecue sauce.
