Baked Chicken with Savory

I had to look online to see what savory is served with, as it is not an herb I encounter normally.  Many recommend that thyme and rosemary can be used as substitutions for savory in recipes and that seems logical.  I used it in a pretty neutral use here and it came out well.  Notice that it is pictured with oven-roasted mini Yukon Gold potatoes and collard greens. (A note about the breading: I used my chopper to crush the crackers and chop the savory for this recipe.  It gives a nice uniform crumb. The chopper I like can be found here: KitchenAid KFC3100OB Chef Series 3- Cup Food Chopper, Onyx Black)

Serves 3-4

2.5-3 lbs boneless skinless chicken breasts (3-4 breasts)
3 tablespoons fresh savory
1/2 sleeve saltines
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 egg
1/2 teaspoon garlic salt
Nonstick cooking spray

1. Pulse savory and saltines in a food chopper or food processor until all is chopped.  Add salt and pepper.  Pulse in short bursts until finely chopped and mixed.  Pour into bowl or onto plate.
2. In small bowl, beat egg with garlic salt until combined.
3. Coat baking sheet with nonstick cooking spray.  Dip chicken breasts in egg mixture, then cracker mixture and place on baking sheet.
4. Bake in 350 degree oven for 1 hour.