(Recipe invented by by grandmother, Lia Lewerton)

6 deboned chicken breasts
Several tbsp. flour in bowl
1 egg, lightly beaten in bowl
1 pkg. crackers, ground to uniform sm. crumbs
Cooking oil

1. Beat chicken breasts lightly to tenderize. 2. Dip breast in flour bowl to coat with flour. 3. Then dip floured breast in egg (clean excess egg of breast). 4. Then dip egg coated breast in crackers to coat all over. 5. Fry breast in skillet with oil, 2 minutes on each side until done. 6. Repeat process with the other breasts. May need to add flour and crackers.