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Baked Chicken Breasts Supreme Recipe

Baked Chicken Breasts Supreme Recipe photo by Taste of Home

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Perfect for a busy day, this saucy main dish can be prepared a day ahead and baked before serving. My brothers don't want me to make anything else when they come to dinner! Leftovers are great for sandwiches or sliced with potato salad. —Marjorie Scott, Sardis, British Columbia

This recipe is:

Diabetic Friendly

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Baked Chicken Breasts Supreme Recipe

Prep: 10 min. + marinating Bake: 45 min.

Yield: 8 Servings

10 45 55

Ingredients

1-1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt, optional
1/4 teaspoon pepper
8 boneless skinless chicken breast halves (4 ounces each)
2 cups fine dry bread crumbs

Directions

In a large resealable plastic bag, combine first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight.
Place bread crumbs in a shallow bowl. Drain and remove chicken from marinade; coat each piece with crumbs.
Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until a meat thermometer reads 170°. Yield: 8 servings.

Diabetic Exchanges: One serving equals 3-1/2 lean meat, 1 starch, 1/4 skim milk; also, 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein, 5 gm fat.

Originally published as Baked Chicken Breasts Supreme in Taste of Home February/March 1993, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Baked Chicken Breasts Supreme

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Reviewed on Jan. 07, 2010 by RachelE

Based on a previous review, I cut the yogurt and lemon juice in half, keeping the rest the same, to add more flavor, and also was using 1 lb chicken. Used seasoned bread crumbs also; probably would have had plenty of flavor even without. Marinated about 5 hrs. Turned out very moist and full of flavor.

Reviewed on Jul. 10, 2009 by trudypost

The breading never browned and was mushy.

Reviewed on Mar. 07, 2009 by jancarroll