Serve with savory rice pilaf and steamed asparagus sure to be a hit at dinnertime!
Ingredients
- 8 boneless, skinless chicken breasts
- 2 cup sour cream
- ¼ cup lemon juice
- 4 cup lemon juice
- 1 tablespoon garlic salt
- 2 teaspoon. paprika
- 2 teaspoon salt
- 2 teaspoon pepper
- 2 cup dry bread crumbs
- ½ cup butter, melted
- ½ cup oil
How to Make It
- Arrange chicken in a lightly greased 13"x9" glass baking pan; set aside. In a bowl, combine sour cream, lemon juice, Worcestershire sauce and seasonings.
- Coat chicken evenly with sour cream mixture; cover and refrigerate overnight. About an hour before serving time, roll chicken in bread crumbs and return to pan.
- In a bowl, whisk together butter and oil; spoon half of mixture over chicken in pan. Bake, uncovered, at 350 degrees for 45 minutes. Spoon remaining butter mixture over chicken. Bake 15 minutes longer, just until chicken juices run clear when pierced.
