Prairie Kitchen Sampler/E.Mae Fritz 1988

Baked Chicken Breasts
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 chicken breasts halves, skinned and boned 1 cup sour cream 1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce 1 clove garlic, crushed 2 teaspoons salt
1 teaspoon paprika 1 cup fine, dry bread crumbs



1 Rinse chicken pieces and pat dry with paper towels. In a shallow, glass baking dish, combine sour cream, Worcestershire sauce, Tabasco sauce, garlic, salt and paprika; blend thoroughly. Place chicken pieces in marinade; turn each piece to coat completely. Cover dish with plastic wrap and refrigerate overnight. Turn chicken 2 or 3 times during marinating time. Remove chicken pieces from marinade 1-1/2 hours before it is time for it to go into the oven. Allow marinade to cling to chicken and roll pieces in bread crumbs to coat generously on all sides. Place in a single layer in an ungreased 9x1/2 hours. Preheat oven to 325 degrees F. Bake uncovered 1-1/4 hours or until chicken tests done. Serve with baked rice pilaf.

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