Rosemary & Olive Oil Triscuit Chicken


4 Rouses thin-cut chicken breasts, pounded

1 box of Triscuit Rosemary & Olive Oil crackers crushed

1 cup flour

3 eggs, large

1 tablespoons rosemary, minced

Rouses Olive Oil


Fresh ground pepper

½ cup grated Parmesan Cheese

8 ounces Galbani Fresh Mozzarella Cheese


  1. Preheat oven to 400ºF
  2. Pour half bag of Triscuit Rosemary & Olive Oil crackers into the bowl of a food processor, and pulse until fine. If you do not have a food processor, you can put the Triscuits into a Ziplock bag and seal. Crush crackers with a flat object to a course crumb texture.
  3. Pour flour into a wide shallow bowl, season generously with salt, pepper and minced Rosemary and whisk ingredients together.
  4. Crack the Eggs into a second shallow bowl
  5. Pour the Triscuit crumbs into a third bowl. Now you’re ready to start your dredging assembly line.
  6. Coat each breast with the flour mixture.
  7. Next dunk them and coat in the Egg Beaters.
  8. Thoroughly coat breasts (use tongs to press chicken into the crumbs) with crushed Triscuits.
  9. Heat ½ cup Vegetable Oil in a pan over medium high het
  10. Pan fry each Chicken Breast for 2 minutes on each side until golden brown.
  11. Place the Chicken on a parchment lined sheet pan, and top with slices of fresh Mozzarella Cheese
  12. Bake at 400º for 3 to 5 minutes to melt the Mozzarella Cheese.
  13. Remove from the oven and serve over your favorite pasta and sauce


Ingredients used in this recipe