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Marinated Baked Chicken Breasts

 Marinated Baked Chicken Breasts
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.
4-6 ServingsPrep: 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.

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Marinated Baked Chicken Breasts (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.