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Prep Time: 360 Minutes Cook Time: 60 Minutes |
Ready In: 420 Minutes Servings: 6 |
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I don't know the origins of this dish; I just know that we all LOVE it. Mom always made this for special family dinners when I'd come home to visit in the summer, and my sister and I would fight over the leftovers! Now that I've moved back to my home town, Mom has shared the recipe. My sister and I no longer fight over the leftovers....my kids and I do! Ingredients:
2 cups sour cream |
1/4 cup lemon juice |
4 teaspoons worcestershire sauce |
3 teaspoons celery salt |
2 teaspoons paprika |
4 chopped garlic cloves |
1/2 teaspoon pepper |
6 chicken breast halves |
1 3/4 cups italian seasoned breadcrumbs |
1/2 cup butter or 1/2 cup margarine |
Directions:
1. Combine first 7 ingredients in a large bowl and mix well.
2. Add chicken breasts and coat well with the mixture.
3. Marinate overnight, or at least 6 hours. The longer it's marinated, the better it tastes.
4. Preheat oven to 350°F.
5. Line a 15x10-inch jellyroll pan with foil.
6. Melt butter and add to foil-lined pan.
7. Gently shake off excess marinade from each chicken breast and coat with bread crumbs. Yes, it's messy!
8. Place in prepped pan and bake 1 hour or until chicken is lightly golden brown.
9. * Prep time does not include marinating time*.
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