Ruth's Chicken

½ cup butter or margarine
3 cloves garlic, pressed (I use minced)
¼ cup Worcestershire sauce
1 lemon, juiced (you can use the concentrate)
½ cup cracker crumbs
½ cup Parmesan cheese (I use 1 cup for extra flavor)
3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 (12 ounce) package noodles, cooked and buttered

In a saucepan over low heat combine the butter, garlic, Worcestershire sauce, and lemone juice and remove from the heat. In a small bowl, mix the cracker crumbs and Parmesan cheese. Season the chicken breasts with salt and pepper. Dip each piece of chicken in the butter sauce and roll it in the crumb mixture. Arrange the chicken in a 9x13” casserole dish and pour the remaining butter mixture over it. Sprinkle the dish with the remaining crumb mixture. Bake, covered, at 350 degrees for 30 minutes. Uncover and continue baking for 20-30 minutes. Serve the chicken with the buttered noodles.

The recipe calls for cutting the chicken up before dipping in the butter, I always cook it whole because it is easier. I also usually put a little lemon, garlic, and Worcestershire sauce in the butter on the noodles for extra flavor.