This was last nights dinner and it turned out really yummy! An alternative to using an egg wash to bread your chicken breasts. My changes, I added a touch of fresh parsley to the breadcrumbs and added enough melted to butter to the breadcrumbs to moisten, {about 2 tablespoons} then rolled the chicken in the buttered crumbs, that way I cut down on the butter and the fat.
I also cooked the breasts @ 425 degrees until my instant read thermometer said 170. It took about 20 minutes with the size of the chicken breasts I had.
Really easy, really yummy!
* Exported from MasterCook *
Sour Cream Chicken
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons paprika
1 clove garlic -- pressed
2 teaspoons pepper
3 whole chicken breasts -- split and skinned
3/4 cup bread crumbs
1/2 cup butter -- melted
Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic and pepper until well mixed. Add chicken pieces and coat thoroughly. Allow to marinate in the sour cream mixture covered overnight in the refrigerator. Remove pieces of chicken from the sauce and roll in the crumbs. Arrange in a large baking dish and dot with butter. Bake uncovered at 350F for 45 minutes or until done. Serves 6.
wow this sounds real good M.. 
Linear Mode
