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Christmas Day Chicken Recipe

Christmas Day Chicken Recipe photo by Taste of Home

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I've been fixing this delicious chicken for Christmas dinner for over 10 years. It's convenient since you refrigerate it overnight, then simply coat with crumbs and bake. It comes out crispy on the outside and tender and juicy on the inside.

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Christmas Day Chicken Recipe

Prep: 15 min. + marinating Bake: 50 min.

Yield: 16 Servings

15 50 65

Ingredients

16 boneless skinless chicken breast halves (4 ounces each)
2 cups (16 ounces) sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons pepper
2 teaspoons paprika
1 teaspoon seasoned salt
1 teaspoon garlic salt
1-1/2 to 2 cups crushed butter-flavored crackers
1/2 cup canola oil
1/2 cup butter, melted

Directions

Place the chicken in two large resealable plastic bags. In a bowl, combine the sour cream, lemon juice, Worcestershire sauce and seasonings. Pour over chicken; seal bags and toss to coat. Refrigerate overnight.
Drain and discard marinade. Coat chicken with cracker crumbs; place in two greased 13-in. x 9-in. baking dishes.
Combine oil and butter; drizzle over chicken. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. Yield: 16 servings.

Originally published as Christmas Day Chicken in Country Woman Christmas Annual 2002, p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Christmas Day Chicken

Christmas Day Chicken

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(11-19) of 19 reviews

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Reviewed on Dec. 26, 2008 by Grandmaj2u

Definately sub the garlic powder for garlic salt. I never use garlic salt. You pay top dollar for mostly salt. Ground celery powder works well, just use half the amt. You do need some salt though. The season salt will be fine.

Reviewed on Dec. 24, 2008 by Roniquilts2

Would the use of Buttermilk be a possibility for this recipe instead of sour cream?

Reviewed on Dec. 23, 2008 by jgfan

I think you could use low-fat yogurt in place of the sour cream.

Reviewed on Dec. 23, 2008 by patray2

How many people are you serving SIXTEEN BREASTS????????????

Reviewed on Dec. 23, 2008 by mfperrysr@yahoo.com

In place of all the salts,can you use powders?

Reviewed on Dec. 23, 2008 by mfperrysr@yahoo.com

in place of all the salts,can you use powders?

Reviewed on Dec. 23, 2008 by winchel1

Instead of sour cream you can use buttermilk