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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (182g) Recipe makes 8 servings |
||
| Calories 292 | ||
| Calories from Fat 54 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.0g | 9% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 288mg | 12% | |
| Potassium 451mg | 12% | |
| Total Carbohydrate 25.9g | 8% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 2.1g | ||
| Protein 32.3g | 64% | |
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By: KITTENCAL
Jun 4, 2004
Marinating the chicken in the sour cream or yogurt, and lemon makes this chicken very tender, and very delicious, this is an outstanding chicken recipe. It is important that only dry breadcrumbs be used for this recipe, otherwise the coating will become soggy. (tip: remove your breadcrumbs a day ahead, and spread them on a cookie sheet overnight to dry). Note: plan ahead, the chicken needs to marinate in the fridge overnight.
SERVES 8
Ingredients
- 1/2 cup sour cream or plain yogurt
- 1/4 cup lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon celery seed
- 1/2 teaspoon paprika
- 2-3 cloves fresh minced garlic (or more if desired)
- 1/2 teaspoon salt (optional)
- black pepper
- 8 boneless skinless chicken breast halves
- 2 cups fine dry breadcrumbs (make sure to only use DRY breadcrumbs)
- 1 teaspoon seasoning salt (optional)
Directions
1
In a very large bowl, combine the first 8 ingredients; mix well.2
Wash and pat the chicken breasts dry with a paper towel.3
Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture).4
Cover, and refrigerate overnight in the refrigerator (not more than 24 hours).5
Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt (if using).6
Arrange on a foil-lined greased baking sheet (don't overcrowd the pieces).7
Bake, uncovered in a PREHEATED 400 degree oven, for 40 minutes, or until the juices run clear-- DELICIOUS!8
Note: make sure that the oven is properly preheated to 400 degrees, and is very hot, this will make for a crisp coating and a moist chicken breast, remember-- DRY breadcrumbs only!
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Featured Reviews for This Recipe
From: The Flying Chef
On May 19, 2008
This was really good!! I cut 4 breasts into strips and made everyhting as stated except I used panko flakes instead of breadcrumbs. The chicken was really tender and the crunchy coating was great. I also made a garlic mayonnaise to accompany the chicken and this for my family was a perfect match. Really enjoyed by all and will be making again.
From: carole in orlando
On Nov 3, 2005
Kittencal you've done it again! Just made this for dinner and it was so tender and tasty. I used garlic pepper seasoning in the bread crumbs and roasted winter veggies at the same time, same temperature. What a meal! Thanks for an easy, good tasting chicken dish. Carole in Orlando
From: JustJanS
On Sep 16, 2004
This was a really nice chicken recipe. I used sour cream rather than yoghurt. I would watch the cooking time-my (well not MY
) big meaty breasts were done in under 30 minutes. I was pushed for time making this, but if I had more time I would have liked this served with a homemade tomato sauce or salsa. 2 people visiting today picked this recipe up off my counter and bought the ingredients to make it tomorrow!
From: Redsie
On Mar 7, 2007
Delicious, tender and juicy chicken! I marinated it for 12 hours in light sour cream. Forgot to put the breadcrumbs (my bf prepared the meal...) but it was delicious as is!! I am having the leftovers in Juenessa's Chicken Salad Panini! Will make it again soon! thanks Kit!
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