Christmas Day Chicken Recipe
- 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
- 1. 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.
- 2. Drain and discard marinade. Coat chicken with cracker crumbs; place in two greased 13-in. x 9-in. baking dishes.
- 3. Combine oil and butter; drizzle over chicken. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. Yield: 16 servings.
Reviews for Christmas Day Chicken
"The flavors were really good though I had to omit the crackers due to celiac. The cook time on these are way too long as well."
"Very, very good recipe! I cut the breasts into quarters and tenderized them with a meat mallet. And I cooked them in a pan with a rack, which kept the crumb coating even and crispy. Also very tasty warmed over the next day."
"Sunday dinners my husband's family gathers for dinner after church. We each take turns making the main dish and I made this and it went over pretty well. I needed more than 2 cups of cracker crumbs, and i did substitute some of the "salts" for powders, but all in all it was easy to make and people liked it."
"So good, perfect for a large extended family and having guests over! I would make it again!"
"We often have almost 30 people at our house for Christmas dinner so I appreciate the large recipe. Just do the math and reduce if it's too much."
"This recipe sounds delicious, but 16 servings is too much. I would halve the ingredients for 8 servings and quarter the ingredients for 4 servings. I believe this would work out fine. I will let you know when I try it."
"recipe too large. How about a smaller version."
"Powders work just fine. Keep seasoning salt though....sub the reast for powers. Use about half the amountif subbing ground celery powder for celery salt"
"yep. buttermilk works...use less."
"I've made several recipies like this one....never dry. The reason is 2 fold. 1 the marinate both moisens, and tenderizes. Citric juices juice breakes down some of the muscle fibers of the meat, and tenderized ( milk products like buttermilk does the same trick.) The chicken will actually oven fry on the greased pan and butter and oil ( I usually spray these on) adds to a quick browning and "fried" effect. Just do not over bake.If you do not have sour sream, try mayo. Just shake off excess. Some will remain on...just fine to use it. It will hold the crumbs on."
"There's too much salt --cut all the salts and use the proper powder."
"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."
"Would the use of Buttermilk be a possibility for this recipe instead of sour cream?"
"I think you could use low-fat yogurt in place of the sour cream. "
"How many people are you serving SIXTEEN BREASTS????????????"
"In place of all the salts,can you use powders?"
"in place of all the salts,can you use powders?"
"Instead of sour cream you can use buttermilk"
"This recipe is AWESOME - we love it!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.