Marinated Baked Sour Cream Chicken Breasts Recipe
Servings: 12
Ingredients
- 6-12 split chicken breasts, skinned
- 2 c. dairy lowfat sour cream
- 1/4 c. lemon juice
- 4 teaspoon Worcestershire sauce
- 2 teaspoon celery salt
- 2 teaspoon salt
- 2 teaspoon paprika
- 1/2 teaspoon pepper
- 4 lg. cloves garlic, chopped
- 2 c. Ritz cracker crumbs (do day before)
- 1/2 c. butter
- 1/2 c. Crisco
- Paprika
Directions
- The day before: Wash and dry breasts; set aside. In large bowl, mix next 8 ingredients. Coat each breast in lowfat sour cream and put into dish or possibly pan in single layer. Cover and chill overnight.
- Next day in A.M.: Heat butter and Crisco together. Roll breasts in Ritz crumbs. Place in single layer in pan or possibly glass dish (use clean one). Sprinkle with paprika. Cover. Return to refrigerator. When nearly ready to bake, remove from refrigerator; put small amount of water in bottom of pan. Bake, uncovered, for 1 hour at 350 degrees or possibly till done.
- Very good for company as it is all prepared the day before and morning of, especially if, also, served with quick side dishes like baked potato and baked acorn squash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 419 | |
| Calories from Fat 292 | 70% |
| Total Fat 33.0g | 41% |
| Saturated Fat 13.42g | 54% |
| Trans Fat 3.27g | |
| Cholesterol 40mg | 13% |
| Sodium 851mg | 35% |
| Potassium 174mg | 5% |
| Total Carbs 28.03g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.21g | 3% |
| Protein 3.95g | 6% |
