Recipe by Adrienne in Reisterstown
Ok folks, let's face it. Superbowl Sunday in the good ole U. S. of A. is NOT a low calorie day! Period...end of story. The following recipe was presented on WJZ-TV by Linda Harris -- co-host with Richard Sher on the People Are Talking show here in Baltimore, Maryland in the early 1980s. Richard Sher co-hosted People Are Talking with Oprah Winfrey in the late 1970s. Yep, that's right! Oprah used to be a talk show host in Baltimore before going to Chicago. She was replaced by Beverly Burke who was in turn replaced by Linda Harris -- and thank goodness because I've been making Linda's recipe now FOR 20 YEARS!!! It's too easy and too tasty. Oh...and what is it I always say? BUY A BAG A SALAD! Good eatin' and enjoy the game! Go back to the diet on Monday!!
Top Review by Kendra Jean's Kitchen
By the time I finished reading this recipe I was drooling! Fantastic! WE were so happy to find this new way to prepare chicken. (Now if we could find a place in our area where we could listen to Big Band music), Chef, where do you go in your area in Maryland/Pennsylvania? I think it would be worth the trip! Thank you for all of the recipes you've posted. We have enjoyed each one.
- flour (for dredging)
- 1⁄2 cup butter
- 1 teaspoon oregano
- 1 teaspoon garlic powder (or use fresh minced if you prefer)
- parsley (eyeball it)
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1⁄2 pint table cream
- 1 (6 ounce) bag slivered almonds
- 1 (8 ounce) container sour cream
- 1 (7 1/2 ounce) bag herbed croutons (stuffing)
Directions See How It's Made
- I use a package of chicken breasts that has about 4 large to 6 smaller breasts. We've done the recipe skin on and skin off -- we prefer skin on but now that we're older my husband has to watch cholesterol and fat so we do skin off.
- Dredge breasts in flour and place them in a greased baking dish.
- Melt 1 stick of butter in a sauce pan.
- Add to butter oregano, garlic powder, parsley, paprika and curry powder.
- Let simmer for a few minutes (the smell is AWESOME).
- Pour over chicken.
- Note! You can stop right here, pop the breasts in the oven and bake. it's just as good -- but if you're daring -- keep going!
- Cover breasts with table cream.
- Cover with almond slivers.
- Bake 45 minutes to an hour (until breasts are done).
- Pour the juice off into a bowl.
- Mix just enough sour cream into the juice to make a sauce.
- Pour this mixture back on top of the chicken.
- Sprinkle the whole thing with herbed croutons.
- Put back into oven for about 15 minutes.