OK, OK, OK... I know you've been waiting for it so here is the recipe (which I've tweaked just a little bit).
Cracker & Cheese Chicken
Ingredients for Breading
32 buttery crackers (I used Ritz), crushed
8oz Extra Sharp Cheddar Cheese, shredded
2 stalks scallions, diced (I actually just cut mine with a pair of kitchen scissors)
1 garlic clove, minced
Pinch of coarse salt (I use Kosher Salt)
Pinch of pepper
Ingredients for Wet
4 TBLs Butter, melted (YES BUTTER - Just do it!)
4 chicken breasts (about 6oz a piece), flattened
When I have to "pound out chicken" I put a piece of saran wrap on the counter place the chicken on it and then fold it over... this way I don't end up with chicken splattered all over me!
Dip the chicken in the butter, coat it with the breading, pushing down slightly to get the breading to adhere. Don't worry if it seems like it falls off we'll take care of that in the end!
You can choose to line a baking sheet with foil however, I just put this directly in a baking dish.
When you are done, press the remain breading on top of each of the chicken breasts and drizzle the remaining butter over the chicken.
Bake all of this @ 350 for 20-25 minutes. Note that if you do not flatten your chicken breasts you will need to cook it longer and it will cause your chicken to be dry. I know some people think that pounding out the chicken is optional... trust me it isn't... Just DO IT!