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Sour Cream Chicken
Friday, February 24, 2012
I found a great chicken recipe. It is so stinking good but it takes time, so plan ahead.
Mix sour cream and the juice from 1/2 a lemon.
Coat each of 8 chicken breasts in sour cream/lemon mixture.
Cover and place in fridge over night or at least 4 hours.
Mix up the spices.
Place in a greased 9x13 inch pan.
Melt butter and pour over chicken.
So it looks a little like this.
Cover with foil and place in 325 degree oven for two hours.
Remove foil and bake another 25 minutes so the chicken becomes brown and crispy.
Yummy. Dinner will be a crowd pleaser.
Sour Cream Chicken
aka Savory Baked Chicken
*Lion House Christmas Cookbook
8 boneless, skinless chicken breast halves
1 cup sour cream
2 tbsp lemon juice
1 tsp seasoned salt (I used Lowry's)
1 1/2 tsp sage
1 tsp salt
1 1/2 tsp garlic salt
1/2 tsp black pepper
3 cups fine bread crumbs
1/2 cup butter, melted
Combine sour cream and lemon juice. Dip breasts in this mixture and place in covered bowl in refrigerator overnight or at least 4 hours. Preheat oven to 325 degrees. Combine all seasonings, then mix with bread crumbs.
Grease 9x13 inch baking pan. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake an additional 30 minutes to brown.
Oh my YUM! Can you use frozen chicken?