• 1 egg
• 1/4 C. butter or margarine, melted
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 2/3 C. crackers or corn flake crumbs, crushed
• 1 lb. chicken breasts, skinless, boneless and cut into bite-sized chunks

In a medium bowl, beat the egg with the butter or margarine. Sprinkle chicken with salt and pepper. Place crumbs in a jelly roll pan. Dredge the chicken through egg mixture then roll in the cracker crumbs. Arrange in a 13 x 9 inch microwave safe dish. Cover with some wax paper. Microwave on high for 8 minutes, rotating dish after 4 minutes. Serve with barbecue sauce or mustard for dipping.