Sunday, December 30, 2012

Baked Garlic Chicken

This is the moistest chicken I bake. It is very rich and we don't eat it often, but there are rarely leftovers.   It's best served with a simple side like mashed or baked potatoes and a salad. It has a lot of flavor and you don't want it competing with other items on your plate. It wants to be the star of the show, so to speak, in a comfort food kind of way.  Enjoy!

Baked Garlic Chicken


2 C (16 oz) sour cream
2 T. lemon juice
4 garlic cloves, minced
4 t. celery salt
4 t. Worcestershire sauce
2 t. paprika
½ t. pepper
8 boneless skinless chicken breast halves
2 C crushed butter-flavored crackers (about 50)
½ C butter or margarine, melted
¼ C vegetable oil

In a large shallow glass dish, combine the first seven ingredients.  Add chicken; turn to coat.  Cover and refrigerate for 3-4 hours.  Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated.  Transfer to a greased 13x9x2 baking dish.  Combine butter and oil; pour over the chicken.  Bake, uncovered, at 350 degrees for 50-60 minutes or until chicken juices run clear.

Servings: 28
Recipe Given By: Quick Cooking 

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