Ritz Cracker Fried Chicken

I get a magazine from Kraft about once a month with recipes in it. The most recent one had an excellent recipe for fried chicken breast. It starts with a boneless, skinless chicken breast. The recipe calls for a mixture of crushed Ritz crackers, dried basil, and Parmesan cheese. I keep Parmesan–Romano-Asiago mix in the fridge and used that instead of straight Parmesan. Thaw the breast, rinse it in cold water, and dredge it in the cracker mixture. Then fry it in a non-stick skillet on medium in oil - about four minutes on each side. Do not cover it.

I've used the recipe twice. The second time I used an Italian herb mix instead of straight basil and I added nutmeg. Both times the chicken has come out great. It a nice quick-and-easy recipe...