1 c. sour cream
2 tbsp. lemon juice
6-8 boneless, skinless chicken breasts, cut in half
1 teas. salt
2 teas. paprika
1 teas. sage
2 teas. garlic powder
1 teas. white pepper
3 c. panko, or fine bread crumbs
1/2 c. butter, melted
***At least 6-8 hours before baking. Combine sour cream and lemon juice in bowl. Add chicken breast and coat to cover. Cover bowl and refrigerate until ready to bake.
When ready to bake:
Combine spices and bread crumbs in shallow bowl. Dip chicken (keeping sour cream mixture on chicken) and coat on both sides in bread crumb mixture. Arrange in 13 x 9 baking dish. Drizzle melted butter over chicken. Cover with foil and bake 325 degrees for 2 hours. Remove foil and bake an additional 30 minutes until golden brown
2 tbsp. lemon juice
6-8 boneless, skinless chicken breasts, cut in half
1 teas. salt
2 teas. paprika
1 teas. sage
2 teas. garlic powder
1 teas. white pepper
3 c. panko, or fine bread crumbs
1/2 c. butter, melted
***At least 6-8 hours before baking. Combine sour cream and lemon juice in bowl. Add chicken breast and coat to cover. Cover bowl and refrigerate until ready to bake.
When ready to bake:
Combine spices and bread crumbs in shallow bowl. Dip chicken (keeping sour cream mixture on chicken) and coat on both sides in bread crumb mixture. Arrange in 13 x 9 baking dish. Drizzle melted butter over chicken. Cover with foil and bake 325 degrees for 2 hours. Remove foil and bake an additional 30 minutes until golden brown
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