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This was a very rich dish. My family mowed through this and everyone had seconds. Thanks for this and will be making again.
I wish that I could give this recipe more than five stars....as it was SO good!!<br/>DH totally went mad for this, and has requested it several times since I first made it.<br/>I used low fat sour cream, and cut back on the butter, and ended up with moist , juicy chicken.<br/>We loved it Diner....thank you so much for a gem of a recipe!<br/>Made for PRMR.
Yes, indeed. Loved this! I intended to make this recipe last night, so I put the chicken in the marinade about 4 pm, only to find out DH wouldn't be home for dinner. So, I left them overnight and cooked tonight instead. Wonderful!! I used boneless chicken breasts and panko instead of the cracker crumbs. Baked about 45 mins. So good!!
Wonderfully moist and flavoursome chicken with a delicious crumbed crust. And very easy to prepare. What more can one want? We particularly loved the lemony flavour and the paprika. :) I scaled this back for two, marinated the skinless breasts overnight and we enjoyed them tonight with Fruity Spinach Salad and Broccoli & Tortellini. My only changes were minor: proportionally slightly less worcestershire sauce (personal taste preference) and - influenced by earlier reviewers - slightly more crackers. I used low-fat sour cream and proportionally less butter. Thanks for sharing yet another super recipe, diner. Made for PRMR.
This was delicious!
Delicious! We really enjoyed these yummy little chicken breasts. Thanks, diner!
I scaled this back to 3 breasts and it was the first time I have used crackers (Jatz crackers) as a crumbing medium and was a new and enjoyable experience but would still have to profess to prefering bread crumbs. The bonesless skinless breasts I used weighed about 200 grams each and took 45 minutes to cook to moist perfection at 175C for 45 minutes. Thank you diner524, made for pot luck tag - Bollywood Party.
These are super - moist, delicious and crispy. Had no sour cream, so subbed plain low fat Dannon yogurt. Do not care for celery salt, so used Prudhomme's Magic Seasoning blend for poultry in place of that and the paprika (I think paprika adds color and nothing much else). Took the skin off the chicken breasts. Placed in marinade in early morning and cooked about 10 hours later. Other than that (and a few additional crackers), lol, followed directions. Since the chef suggested a broiler pan, we used a rack inside of a foil lined pan for ease of cleaning, which probably is what made the chicken crispy. It was delightful in both looks and taste and smelled great while cooking. Thanks so much for sharing this; it will be regular now in our home!
This chicken is very moist and flavorful. I marinated mine mostly all day until it was time to make dinner. The flavor of the chicken is delicious. I just love the buttered-flavored breading for this. I did use reduced-fat sour cream and only half of the butter. I think next time I just might do without the butter because I think it would be delicious without. Thanks for sharing! Update: After reading CoffeeB's review, I forgot to mention that I did actually double the cracker crumbs (1 whole sleeve of Ritz crackers) and it was a perfect amount to cover all my chicken breasts.
TY Diner for a wonderfully moist and delcious tasting chicken dinner. I used 3 big chicken breasts (bone-in) and 2 thighs for this recipe. I do think more cracker crumbs wouldn't hurt as they only covered the 3 breast halves. For the thighs I just used the marinade and sprinkled with a bit more lemon pepper seasoning. Those cracker crumbs really add to the flavor of the chicken!!!! Made for HolidayTag~