Prep 8 mins
Cook 30 mins
This chicken makes a scrumptious sauce while it bakes. Perfect for a dinner party. Top it with toasted almonds for for a real treat.
- 1⁄4 cup flour
- 1⁄4 cup butter, melted
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon pepper
- 4 boneless skinless chicken breast halves
- 1⁄4 cup dry breadcrumbs
- 1 1⁄2 cups light cream
- Place flour in shallow bowl.
- Combine butter and spices.
- Coat chicken with flour; roll in butter.
- Place in greased baking dish.
- Mix crumbs with cream, and any remaining butter mixture (sometimes I have some, sometimes not).
- Pour cream around chicken.
- Bake, uncovered, at 350°F for 30 minutes, or until juices run clear.
Thanks for another great recipe. I too left out the curry but only because I didn't have any LOL I also grated a little parmesan cheese over it. Served to friends who went home with the copy I had printed out. Cheers JenT :)
Made this two nights ago after frantically trying to find out how to feed four people with four chicken breast halves and a couple potatoes, plus miscellanious ingredients on hand. Used a cup half&half and a bit of heavy whipping cream instead of the light cream, and Italian-flavored breadcrumbs that I usually put in meatloaf. It came out wonderful, the whole house liked it, the meat was incredibly moist and tender and it went great with mashed potatoes! Will definitely be making this again.
This produced incredibly moist chicken. It was quite easy to prepare, with ingredients commonly on hand (I left out the curry though; hubby's preference). The only problem I had has nothing to do with the recipe; someone, either as a joke or a mistake, sold me cayenne pepper masquerading as paprika! The end result was a chicken dish too hot for my husband to eat, and almost too hot for me. Imagine--a full tsp of cayenne in this rich creamy dish! But it was so good otherwise that it thoroughly deserves this 5* rating. I can't wait to make it again--with paprika!