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

Baked Chicken Breasts Supreme Recipe

Read Reviews (5)
4.43 5
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.

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

Reviews for Baked Chicken Breasts Supreme(5)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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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
MY REVIEW
Reviewed Oct. 19, 2008

I wound up marinating mine for a little under 48 hours, and it wasn't as flavorful as I'd hoped.

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