1C. sour cream – low fat or regular
2T. lemon juice
2t. Worcestershire sauce
1t. celery salt
1 or 2 garlic cloves, minced
6 chicken breasts - boneless, skinless
1C. bread crumbs
1/2 C.butter or margarine, melted and divided
In a large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, and salt. Add breasts, coat each piece well. Cover the bowl with a lid, plastic wrap, or foil and refrigerate 8 hours or over night. (Editor’s note: I dipped each piece of chicken in the sour cream mixture and placed them in a plastic food storage bag. I poured in the excess sauce, removed the excess air, sealed the bag and marinated them in the refrigerator.) The next day, remove the breasts and roll them in the bread crumbs. Arrange the chicken pieces in a shallow pan. Spoon half of the melted butter over the chicken pieces.
To Make And Eat Now:
This recipe can be assembled, then refrigerated for up to 48 hours. Set the chicken out at room temperature for one hour before baking. Bake at 350ºF. for 45 minutes, then spoon the remaining melted butter over the chicken and bake 10-15 minutes longer until tender and brown.
This recipe can be frozen in a serving dish as stated above, or you can open freeze the chicken on a baking sheet then put the frozen pieces in a freezer bag or rigid freezer container. If you like, package the remaining butter in a small plastic bag so that you know you have it on hand with the recipe. The butter packet can be inserted in a freezer bag or rigid container along with the chicken parts.
Serving After Thawing Directions: Thaw coated chicken completely. Bake the chicken at 350ºF for 45 minutes, then spoon the remaining melted butter over the chicken. Bake 10-15 minutes longer until tender and brown.