Baked Chicken Breasts 2

Serves: 5
Total Calories: 222


6 boneless, skinless chicken breast halves
1 cup dairy sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon celery salt
1 teaspoon paprika
1/4 teaspoon garlic powder
1 1/2 teaspoons salt
1/4 teaspoon red pepper
1 cup seasoned bread crumbs
1/4 cup margarine


Rinse and dry 6 chicken breast halves with paper towels. In a 2-quart dish, combine sour cream, lemon juice, Worcestershire, celery salt, paprika, garlic powder, salt and pepper. Add chicken to sour cream mixture, coating each piece well. Let stand, covered, in refrigerator overnight or at least eight hours.

Carefully remove coated chicken from sour cream mixture. Roll in crumbs, coating evenly. Arrange single layer in an 8-inch square shallow baking dish. Micromelt margarine in a 1-cup glass measuring cup on HIGH (100%) 1 minute and drizzle over chicken. Microwave on HIGH (100%) 10 minutes or until chicken is tender.

Nutritional Facts:

Serves: 5
Total Calories: 222
Calories from Fat: 116

This Baked Chicken Breasts 2 recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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