| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Poultry |
1 |
Servings |
INGREDIENTS
| 6 |
|
Broiler fryer breasts, boned |
|
|
12 oz. size |
| 1/4 |
c |
Lemon juice |
| 4 |
ts |
Celery juice |
| 1 3/4 |
c |
Packaged dry bread crumbs |
| 4 |
ts |
Salt |
| 2 |
ts |
Paprika |
| 2 |
c |
Dairy sour cream |
| 4 |
ts |
Worcestershire Sauce |
| 4 |
cl |
Garlic, fine chopped |
| 1/2 |
c |
Butter |
| 1/2 |
ts |
Pepper |
| 1/2 |
c |
Shortening |
INSTRUCTIONS
Cut breasts in half; wipe well with damp paper towels. In large bowl
combine sour cream, lemon juice, Worcestershire sauce, celery salt,
paprika, garlic, salt and pepper. Add chicken to sour cream mixture,
coating each piece well. Let stand, covered, in refrigerator overnight.
Next day, preheat oven to 350 degrees. Remove chicken from sour cream
mixture and roll in crumbs, coating evenly. Arrange in single layer in
large shallow baking pan. Melt butter and shortening together in small
saucepan. Spoon half of this over chicken. Bake chicken uncovered 45
minutes. Spoon rest of butter-shortening mixture over chicken. Bake 15
minutes longer or until chicken is tender and nicely browned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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