Christmas Day Chicken2013-12-16
It’s convenient since you refrigerate it overnight, then simply coat with crumbs and bake. It comes out crispy on the outside and tender and juicy on the inside.
TOTAL TIME: Prep: 15 min. + marinating Bake: 50 min.
16 boneless skinless chicken breast halves (4 ounces each)
2 cups (16 ounces) sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons pepper
2 teaspoons paprika
1 teaspoon seasoned salt
1 teaspoon garlic salt
1-1/2 to 2 cups crushed crackers
1/2 cup canola oil
1/2 cup butter, melted
- Place the chicken in two large resealable plastic bags. In a bowl, combine the sour cream, lemon juice, Worcestershire sauce and seasonings. Pour over chicken; seal bags and toss to coat. Refrigerate overnight.
- Drain and discard marinade. Coat chicken with cracker crumbs; place in two greased 13-in. x 9-in. baking dishes.
- Combine oil and butter; drizzle over chicken. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.