You are here

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
  Paprika 2 Teaspoon
  Garlic 4 Clove (20 gm), finely chopped
  Salt 4 Teaspoon
  Pepper 1⁄2 Teaspoon
  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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 858 Calories from Fat 461

% Daily Value*

Total Fat 52 g80.5%

Saturated Fat 24 g119.9%

Trans Fat 2.3 g

Cholesterol 277.5 mg92.5%

Sodium 2176.5 mg90.7%

Total Carbohydrates 13 g4.3%

Dietary Fiber 1.1 g4.2%

Sugars 4.1 g

Protein 82 g163.6%

Vitamin A 37.3% Vitamin C 20.2%

Calcium 16% Iron 20.7%

*Based on a 2000 Calorie diet

Chicken Breasts Supreme Recipe