Baked Chicken Breasts Supreme
|Boneless skinless chicken breast||6|
|Dairy sour cream||2 Cup (32 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||4 Teaspoon|
|Celery seed||4 Teaspoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Corn flake crumbs||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
Cut chicken breasts in half; wipe well with wet paper towels.
In large bowl combine sour cream with lemon juice, Worcestershire sauce, celery seed, paprika, garlic, salt and pepper.
Add chicken to sour cream mixture, coating each piece well.
Let stand covered in refrigerator overnight.
Next day pre-heat oven to 350 degrees.
Remove chicken from sour cream mixture.
Roll in crumbs, coating evenly.
Arrange in single layer in large, shallow baking pan.
Melt butter in small saucepan.
Spoon butter over chicken.
Bake chicken uncovered 55 to 60 minutes or until chicken is tender and nicely browned