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Chicken Breasts Supreme

Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Servings: 
6

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