Marinated Baked Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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To better control my food allergies, I do a lot of cooking from scratch. Good thing it's one of my favorite pastimes! This is a popular Sunday lunch at our house. Ingredients:
1 cup (8 ounces) sour cream |
2 tablespoons lemon juice |
2 teaspoons worcestershire sauce |
2 teaspoons celery salt, divided |
2 teaspoons paprika, divided |
1-1/2 teaspoons salt |
1 teaspoon pepper, divided |
3/4 teaspoon garlic powder, divided |
6 chicken breast halves |
3/4 cup crushed butter-flavored crackers |
1/2 cup butter, melted, divided |
Directions:
1. In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours. Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings. Drain chicken, discarding marinade. Shake or dredge chicken in crumb mixture. Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter. Bake, uncovered, at 325° for 45 minutes. Drizzle with remaining butter; bake 45 minutes longer or until juices run clear. Yield: 4-6 servings.
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