Sour Cream Marinated Chicken II Recipe
- 2 cups sour cream
- 3 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons celery salt
- 2 teaspoons paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cloves garlic, minced
- 12 bone-in chicken breast halves, skinless
- 1 ¾ cups dry bread crumbs
- ⅓ cup butter
step 1: To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
step 4: Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.