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Tangy Baked Chicken Breasts |
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Ingredients
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* 6 chicken breasts, boneless, skinless
* 1/4 cup lemon juice
* 2 cups sour cream
* 4 teaspoons worcestershire sauce
* 1 clove garlic, (crushed, chopped or grated)
* 2 teaspoons salt
* 1/2 teaspoon pepper
* 1/2 teaspoon paprika
* 1 cup breadcrumbs
* 1 cup butter, melted (or margarine, your choice)
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Directions
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1. Whisk or briskly mix together a marinade of the lemon juice, sour cream, worcestershire sauce, garlic, salt, pepper and paprika.
2. Pour the marinade in a large plastic food bag and add the chicken breasts. Refrigerate for 8-10 hours.
3. Preheat oven to 350.
4. Remove chicken from marinade (discard marinade) and coat the chicken breasts with breadcrumbs and put in a large baking dish. Pour 1/2 cup of the melted butter over chicken.
5. Bake uncovered for 45 minutes. Pour the other 1/2 cup melted butter over chicken and bake another 5-10 minutes.
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Story
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You'll notice this dish has a lot of melted butter in the ingredients. It makes for a really rich and juicy chicken breast. If you're a little nervous about eating so much butter, this recipe feeds six people. One cup of butter isn't an extreme amount for six people. But, you really can eliminate the butter. Watch the cooking time to be sure your chicken doesn't dry out. You may want to reduce the time to 35 - 40 minutes without the butter. The tangy marinade is what makes this chicken outstanding.
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