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Christmas Day Chicken

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. —Marcia Larson, Batavia, Illinois
  • Total Time
    Prep: 15 min. + marinating Bake: 30 min.
  • Makes
    16 servings

Ingredients

  • 16 boneless skinless chicken breast halves (4 ounces each)
  • 2 cups 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

  • Place the chicken in 2 large shallow bowls. In another bowl, combine the sour cream, lemon juice, Worcestershire sauce and seasonings. Pour over chicken; turn to coat. Cover and refrigerate overnight.
  • Preheat oven to 350°. Drain and discard marinade. Coat chicken with cracker crumbs; place in 2 greased 13x9-in. baking dishes.
  • Combine oil and butter; drizzle over chicken. Bake, uncovered, until a thermometer reads 165°, 30-35 minutes.
Nutrition Facts
1 chicken breast half : 324 calories, 22g fat (8g saturated fat), 83mg cholesterol, 464mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 24g protein.

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