Baked Chicken Breasts Supreme
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 6 large chicken breasts (12 pieces)
- 2 cups sour cream
- 1⁄4 cup lemon juice
- 4 teaspoons Worcestershire sauce
- 4 teaspoons celery salt
- 2 teaspoons paprika
- 4 cloves garlic, finely chopped
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup butter
- 1⁄2 cup shortening
- 1 3⁄4 cups breadcrumbs
directions
- Remove skin from chicken breasts and wipe well with damp paper towels.
- In a 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.
- Refrigerate, covered, overnight.
- Remove chicken from sour cream mixture and coat evenly with bread crumbs.
- Arrange in single layer in large, shallow baking pan.
- Melt butter and shortening and spoon half over chicken.
- Bake at 350*, uncovered for 45 minutes.
- Spoon rest of butter mixture over chicken.
- Bake 10-15 minutes longer, or until chicken is tender and nicely browned.
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Reviews
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I'm going to rate this again the next time I make it. I kept forgetting that it needed to marinate overnight and thought maybe all day would work out, but it wasn't as tasty as I was expecting. The chicken was juicy, I followed Leslie in TX's suggestion and halved the butter/shortening, which was great. I also used Greek Style Yogurt #270949 instead of sour cream to lighten things up a little. All in all a great recipe, just a little user error.
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I made this for a dinner party and it was a hit! Definitely a keeper. I reduced the amount of celery salt to two teaspoons which was plenty - it's such a strong flavor. Also I used Japanese Panko crumbs which are very light. Everyone loved the chicken. I served it with seasoned rice and green beans and there wasn't much left of anything.
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Tweaks
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Made some changes - took the advice of another reviewer and used Ritz cracker crumbs instead of bread crumbs. This made it way too rich. I will try it again using breadcrumbs. I also did not use the shortening - could not quite bring myself to pour shortening on chicken. Anyway - I used only the recommended amount of butter and no shortening and it was crispy enough without the added shortening.
RECIPE SUBMITTED BY
Christine
Indianapolis, Indiana