Baked Chicken Breasts Supreme Recipe
Baked Chicken Breasts Supreme Recipe photo by Taste of Home

Baked Chicken Breasts Supreme Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. + marinating Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 45 min.
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

  1. In a large resealable plastic bag, combine first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight.
  2. Place bread crumbs in a shallow bowl. Drain and remove chicken from marinade; coat each piece with crumbs.
  3. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until a meat thermometer reads 170°. Yield: 8 servings.
Originally published as Baked Chicken Breasts Supreme in Taste of Home February/March 1993, p29

Nutritional Facts

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.

Full-Bodied White Wine

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

Reviews for Baked Chicken Breasts Supreme

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 29, 2014

"We loved this chicken. I cut the recipe in half and added 1/2 tsp. onion powder plus 1/4 tsp. granulated garlic to the marinade. I did use a large clove of garlic in the marinade and used plain low fat Greek yogurt. I marinated the chicken for 8 hours. For the coating, I used 1 cup of Panko bread crumbs that I toasted under the broiler, then stirred in 1/4 cup of seasoned bread crumbs. The chicken breasts I used were cooked through in 35 minutes baking them @ 350 degrees. They were moist, juicy and full of flavor. I'll definitely be making this again."

MY REVIEW
Reviewed Mar. 2, 2014

"This was really good. The marinade infused the chicken well and it was easy to make."

MY REVIEW
Reviewed Jan. 7, 2010

"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."

MY REVIEW
Reviewed Jul. 10, 2009

"The breading never browned and was mushy."

MY REVIEW
Reviewed Mar. 7, 2009

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