Prep 6 hrs
Cook 1 hr
I don't know the origins of this dish; I just know that we all LOVE it. Mom always made this for special family dinners when I'd come home to visit in the summer, and my sister and I would fight over the leftovers! Now that I've moved back to my home town, Mom has shared the recipe. My sister and I no longer fight over the leftovers....my kids and I do!
- 2 cups sour cream
- 1⁄4 cup lemon juice
- 4 teaspoons Worcestershire sauce
- 3 teaspoons celery salt
- 2 teaspoons paprika
- 4 chopped garlic cloves
- 1⁄2 teaspoon pepper
- 6 chicken breast halves
- 1 3⁄4 cups Italian seasoned breadcrumbs
- 1⁄2 cup butter or 1⁄2 cup margarine
- Combine first 7 ingredients in a large bowl and mix well.
- Add chicken breasts and coat well with the mixture.
- Marinate overnight, or at least 6 hours. The longer it's marinated, the better it tastes.
- Preheat oven to 350°F.
- Line a 15x10-inch jellyroll pan with foil.
- Melt butter and add to foil-lined pan.
- Gently shake off excess marinade from each chicken breast and coat with bread crumbs. Yes, it's messy!
- Place in prepped pan and bake 1 hour or until chicken is lightly golden brown.
- * Prep time does not include marinating time*.
This was a very good meal. The sour cream makes it. Thanks for posting.
Cut the recipe in half and used one chicken breast cut in half (for me) and two chicken thighs for DH. I didn't marinate overnight but I was able to marinate about 5 hours. I mixed panko crumbs with the breadcrumbs and otherwise followed the instructions. Yes, a little messy and definately tasty! Made for Spring PAC 2012.