Baked Chicken Breasts Supreme
|Whole chicken breasts||6|
|Dairy sour cream||2 Cup (32 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||4 Teaspoon|
|Celery salt||4 Teaspoon|
|Garlic||4 Clove (20 gm), minced|
|Dry bread crumbs||1 3⁄4 Cup (28 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
Cut chicken breasts in half; pat dry.
In a large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper.
Coat each piece of chicken well with this mixture.
Let stand, covered in refrigerator overnight.
Remove chicken from sour cream mixture.
Roll in bread crumbs, coating evenly.
Arrange in a single layer in a shallow baking dish.
Melt butter and shortening in a small saucepan.
Spoon half over chicken.
Bake uncovered for 45 minutes at 400Â°F.
Spoon over remaining butter and shortening mixture.
Bake for 10 to 15 minutes longer or until chicken is tender and browned.
A 'make ahead' gourmet delightExcellent served with curried fruit and wild rice.