4 - 6 Chicken Breasts, pounded
1 pkg. saltine crackers, crushed
Salt
Pepper
Thyme
Basil
Sage
3 eggs, beaten
1 can cream of chicken soup
1/2 c. milk to dilute soup
Dip chicken breasts in egg, roll in cracker crumbs and seasonings. Fry for 10 to 15 minutes. Transfer to baking dish and pour soup mix over the top making sure each chicken breast is completely covered.
Bake uncovered at 350 for 40 min.
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