Sour Cream Marinated Chicken II recipe

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Ingredients

2 cups sour cream
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons celery salt
2 teaspoons paprika
½ teaspoon salt
½ teaspoon ground black pepper
4 cloves garlic, minced
12 bone-in chicken breast halves, skinless
1 ¾ cups dry bread crumbs
⅓ cup butter

Nutrition Info

324.6 calories
carbohydrate: 14.2 g
cholesterol: 98.9 mg
fat: 15.5 g
fiber: 0.9 g
protein: 30.8 g
saturatedFat: 8.8 g
servingSize: -
sodium: 607 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic, mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.

  4. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.

Recipe Yield

12 servings

Recipe Note

Bone-in chicken breasts marinated in a seasoned sour cream mixture, then breaded and baked. This recipe is surprisingly easy and tasty for people of all ages.

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