Baked Chicken Breasts Supreme

"Great for dinner parties or church pitch-in dinners. This recipe needs to be refrigerated overnight before baking."
 
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Ready In:
1hr 25mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • Remove skin from chicken breasts and wipe well with damp paper towels.
  • In a large bowl, combine sour cream, lemon juice, worcestershire sauce, celery salt, paprika, garlic, salt and pepper.
  • Add chicken to sour cream mixture, coating each piece well.
  • Refrigerate, covered, overnight.
  • Remove chicken from sour cream mixture and coat evenly with bread crumbs.
  • Arrange in single layer in large, shallow baking pan.
  • Melt butter and shortening and spoon half over chicken.
  • Bake at 350*, uncovered for 45 minutes.
  • Spoon rest of butter mixture over chicken.
  • Bake 10-15 minutes longer, or until chicken is tender and nicely browned.

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Reviews

  1. This was really good.I was worried it would be too salty,but it wasn't.The chicken was very moist.
     
  2. Absolutely delicious! Thanks for sharing the recipe
     
  3. Thia was tasty enough, but nothing special. I would not make it again, simply b/c of the overnight marinate....... If I am going to do something that takes extra time it has to be really great and this was just OK.
     
  4. I'm going to rate this again the next time I make it. I kept forgetting that it needed to marinate overnight and thought maybe all day would work out, but it wasn't as tasty as I was expecting. The chicken was juicy, I followed Leslie in TX's suggestion and halved the butter/shortening, which was great. I also used Greek Style Yogurt #270949 instead of sour cream to lighten things up a little. All in all a great recipe, just a little user error.
     
  5. I made this for a dinner party and it was a hit! Definitely a keeper. I reduced the amount of celery salt to two teaspoons which was plenty - it's such a strong flavor. Also I used Japanese Panko crumbs which are very light. Everyone loved the chicken. I served it with seasoned rice and green beans and there wasn't much left of anything.
     
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Tweaks

  1. Made some changes - took the advice of another reviewer and used Ritz cracker crumbs instead of bread crumbs. This made it way too rich. I will try it again using breadcrumbs. I also did not use the shortening - could not quite bring myself to pour shortening on chicken. Anyway - I used only the recommended amount of butter and no shortening and it was crispy enough without the added shortening.
     
  2. Great recipe...this has been a staple of mine for years. One suggestion to make this recipe even better: use 2 sleeves of finely crushed Ritz crackers in place of the breadcrumbs. DELISH!
     

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