Chicken Breasts Supreme
|Fryer chicken breast||72 Ounce (6 Breasts Of 12 Ounce Each)|
|Sour cream||2 Cup (32 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||4 Teaspoon|
|Celery salt||2 Teaspoon|
|Garlic||4 Clove (20 gm), finely chopped|
|Bread crumbs||1 3⁄4 Cup (28 tbs) (From Package)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
Cut chicken breasts in half; wipe well with damp paper towel.
In large bowl, combine sour cream with lemon juice, worcestershire sauce, celery salt, paprika, garlic, salt and pepper.
Add chicken to sour cream mixture, coating each piece well.
Let stand, covered, in refrigerator overnight.
Preheat 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 and shortening in small saucepan.
Spoon half over chicken.
Bake chicken, uncovered, 45 minutes.
Spoon remaining butter mixture over chicken.
Bake 10 to 15 minutes longer or until chicken is tender and brown.