Marinated Baked Chicken Breasts

"Another recipe I found in TOH. This is wonderfully flavored chicken breast in a buttery cracker crumb coating that my family all loved. Serve with a side of pasta and salad. Note: May use light or FF sour cream and I also reduced the butter in half for this recipe with great results."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
Ready In:
1hr 15mins
Ingredients:
11
Serves:
6
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ingredients

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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 350° for 30 minutes. Drizzle with remaining butter; bake 30 minutes longer or until juices run clear.

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Reviews

  1. This was a very rich dish. My family mowed through this and everyone had seconds. Thanks for this and will be making again.
     
  2. I wish that I could give this recipe more than five stars....as it was SO good!!<br/>DH totally went mad for this, and has requested it several times since I first made it.<br/>I used low fat sour cream, and cut back on the butter, and ended up with moist , juicy chicken.<br/>We loved it Diner....thank you so much for a gem of a recipe!<br/>Made for PRMR.
     
  3. Yes, indeed. Loved this! I intended to make this recipe last night, so I put the chicken in the marinade about 4 pm, only to find out DH wouldn't be home for dinner. So, I left them overnight and cooked tonight instead. Wonderful!! I used boneless chicken breasts and panko instead of the cracker crumbs. Baked about 45 mins. So good!!
     
  4. Wonderfully moist and flavoursome chicken with a delicious crumbed crust. And very easy to prepare. What more can one want? We particularly loved the lemony flavour and the paprika. :) I scaled this back for two, marinated the skinless breasts overnight and we enjoyed them tonight with Recipe #276806 and Recipe #339754. My only changes were minor: proportionally slightly less worcestershire sauce (personal taste preference) and - influenced by earlier reviewers - slightly more crackers. I used low-fat sour cream and proportionally less butter. Thanks for sharing yet another super recipe, diner. Made for PRMR.
     
  5. How many calories are in this?
     
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Tweaks

  1. These are super - moist, delicious and crispy. Had no sour cream, so subbed plain low fat Dannon yogurt. Do not care for celery salt, so used Prudhomme's Magic Seasoning blend for poultry in place of that and the paprika (I think paprika adds color and nothing much else). Took the skin off the chicken breasts. Placed in marinade in early morning and cooked about 10 hours later. Other than that (and a few additional crackers), lol, followed directions. Since the chef suggested a broiler pan, we used a rack inside of a foil lined pan for ease of cleaning, which probably is what made the chicken crispy. It was delightful in both looks and taste and smelled great while cooking. Thanks so much for sharing this; it will be regular now in our home!
     

RECIPE SUBMITTED BY

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