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Categories:
sour cream lemon juice Worcestershire sauce celery paprika garlic salt black pepper chicken breadcrumbs seasoning salt
Viewed: 45 - Published at: 3 years agoIngredients
- 1/2 cup sour cream or 1/2 cup plain yogurt
- 1/4 cup lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon celery seed
- 1/2 teaspoon paprika
- 2 -3 cloves fresh minced garlic (or more if desired)
- 1/2 teaspoon salt (optional)
- black pepper
- 8 boneless skinless chicken breast halves
- 2 cups fine dry breadcrumbs (make sure to only use DRY breadcrumbs)
- 1 teaspoon seasoning salt (optional)
Method
- In a very large bowl, combine the first 8 ingredients; mix well.
- Wash and pat the chicken breasts dry with a paper towel.
- Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture).
- Cover, and refrigerate overnight in the refrigerator (not more than 24 hours).
- Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt (if using).
- Arrange on a foil-lined greased baking sheet (don't overcrowd the pieces).
- Bake, uncovered in a PREHEATED 400 degree oven, for 40 minutes, or until the juices run clear-- DELICIOUS!
- Note: make sure that the oven is properly preheated to 400 degrees, and is very hot, this will make for a crisp coating and a moist chicken breast, remember-- DRY breadcrumbs only!
