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Christmas Day Chicken Recipe
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Christmas Day Chicken Recipe

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4.5 21 7
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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.
TOTAL TIME: Prep: 15 min. + marinating Bake: 50 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 50 min.
MAKES: 16 servings

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

  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.
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.


Reviews for Christmas Day Chicken

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
pajamaangel 218080
Reviewed Jan. 17, 2015

"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."

MY REVIEW
marybeth05 205293
Reviewed Dec. 28, 2013

"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."

MY REVIEW
Nomi_2 43279
Reviewed Feb. 16, 2013

"Family favorite"

MY REVIEW
kimmerrou 113674
Reviewed Dec. 16, 2009

"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."

MY REVIEW
bookwormette 86683
Reviewed Sep. 9, 2009

"So good, perfect for a large extended family and having guests over! I would make it again!"

MY REVIEW
mnkeyes 53281
Reviewed Jun. 24, 2009

"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."

MY REVIEW
Tubby65 43273
Reviewed Dec. 30, 2008

"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."

MY REVIEW
Jeannettesikora 38333
Reviewed Dec. 28, 2008

"recipe too large. How about a smaller version."

MY REVIEW
Grandmaj2u 86682
Reviewed Dec. 28, 2008

"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"

MY REVIEW
Grandmaj2u 38169
Reviewed Dec. 28, 2008

"yep. buttermilk works...use less."

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