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Marinated Baked Chicken Breasts Recipe

100% would make again

To better control my food allergies, I do a lot of cooking from scratch. Good thing it's one of my favorite pastimes! This is a popular Sunday lunch at our house.

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4-6 Servings
Prep: 15 min. + marinating Bake: 1-1/2 hours

Ingredients

1 cup (8 ounces) sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons celery salt, divided
2 teaspoons paprika, divided
1-1/2 teaspoons salt
1 teaspoon pepper, divided
3/4 teaspoon garlic powder, divided
6 chicken breast halves
3/4 cup crushed butter-flavored crackers
1/2 cup butter, melted, divided

Directions

In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours. Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings. Drain chicken, discarding marinade. Shake or dredge chicken in crumb mixture. Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter. Bake, uncovered, at 325° for 45 minutes. Drizzle with remaining butter; bake 45 minutes longer or until juices run clear. Yield: 4-6 servings.

Marinated Baked Chicken Breasts published in Country Chicken Cookbook , p33

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