| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 12 | Servings | |
INGREDIENTS
| 6 | Whole chicken breasts; boned | |
| 2 | c | Sour cream |
| 2 | tb | Lemon juice |
| 2 | Cloves garlic; finely chopped | |
| 2 | ts | Worcestershire sauce |
| 2 | ts | Celery salt |
| 2 | ts | Paprika |
| 2 | ts | Salt |
| 1 | ds | Pepper |
| 1 3/4 | c | Bread crumbs or fine stuffing crumbs |
| 1/2 | c | Butter or margarine; melted |
INSTRUCTIONS
Cut breasts in half. ln large bowl combine sour cream, lemon juice, garlic and seasonings. Add chicken, coating each piece well. Cover bowl and let stay in refrigerator overnight. Next day roll chicken breasts (still coated with sour cream mixture) in bread crumbs. Arrange in a single layer in greased 9x13 baking dish. Drizzle melted butter over the chicken evenly. Save a little butter. Bake, uncovered, at 350° for 45 minutes. Drizzle reserved butter over chicken. Serve as is, or with a mushroom sauce. Yield: 12 servings. BECKY SLATER, LINDA SHOLLMIER, KATHY WILKINS REFRIGERATE OVERNIGHT From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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