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| Baked Chicken Breasts Supreme six 12 ounce broiler fryer breasts
2 cups of dairy sour cream
1/4 cup of lemon juice
4 tablespoons of Worcestershire sauce
4 teaspoons of celery salt
2 teaspoons of paprika
4 cloves of garlic, finely chopped
4 teaspoons of salt
1/2 teaspoon of pepper
1 3/4 cup of packaged dry bread crumbs
1/2 cup of butter or margarine
1/2 cup of shortening |
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Cut the chicken breasts in half. In a large bowl, combine the sour cream with lemon juice, Worcestershire, celery salt, paprika, garlic, salt and pepper. Add the chicken to sour cream mixture, coating each piece well. Let stand, covered, in refrigerator overnight. The next day, preheat your oven to 350ºF. Remove the chicken from sour cream mixture. Roll in crumbs, coating evenly. Arrange in a single layer in a large, shallow baking pan. Melt the butter and shortening in small saucepan. Spoon half over chicken. Bake the chicken, uncovered for 45 minutes. Bake 10 to 15 minutes longer, or until the chicken is tender and nicely browned. Serves 12
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