Marinated Baked Chicken Breasts
TOTAL TIME: Prep: 15 min. + marinating Bake: 1-1/2 hours
YIELD: 4-6 servings.
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.
Ingredients
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1 cup sour cream
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2 tablespoons lemon juice
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2 teaspoons Worcestershire sauce
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2 teaspoons celery salt, divided
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2 teaspoons paprika, divided
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1-1/2 teaspoons salt
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1 teaspoon pepper, divided
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3/4 teaspoon garlic powder, divided
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6 chicken breast halves
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3/4 cup crushed butter-flavored crackers
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1/2 cup butter, melted, divided
Directions
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1.
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.
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