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Baked Chicken Breasts Supreme


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  • 6 fryer breasts
  • 2 cups sour cream
  • 1/4 cup lemon juice
  • 4 t. Worcestershire
  • 4 t. celery salt
  • 2 t. paprika
  • 1/2 t. garlic powder
  • 4 t. salt
  • 1/2 t. pepper
  • 1 3/4 cup bread crumbs
  • 1/2 cup butter or margarine


Servings 8
Preparation time 15mins
Cooking time 75mins


Step 1

Cut chicken breasts in half, remove skin and wipe well with damp paper
towels. In bowl, mix sour cream, lemon juice Worcestershire, celery salt,
paprika, garlic, salt and pepper. Dip each piece of chicken in the mixture
coating well. Put in large bowl and let stand, covered in refrigerator
overnight. Preheat oven to 350. Remove chicken from refrigerator. Roll in
crumbs. Coat well and arrange evenly in single layer in large shallow baking
pan. This can be done early in the day, covered and refrigerated again until
ready to bake. Melt margarine in pan. Spoon half over chicken, bake,
uncovered for 45 minute. Spoon rest of margarine over chicken and bake 10 to
15 minutes more, or until chicken is tender and nicely browned.

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