Serves: 5
Total Calories: 222
Rinse and dry 6 chicken breast halves with paper towels. In a 2-quart dish, combine sour cream, lemon juice, Worcestershire, celery salt, paprika, garlic powder, salt and pepper. Add chicken to sour cream mixture, coating each piece well. Let stand, covered, in refrigerator overnight or at least eight hours.
Carefully remove coated chicken from sour cream mixture. Roll in crumbs, coating evenly. Arrange single layer in an 8-inch square shallow baking dish. Micromelt margarine in a 1-cup glass measuring cup on HIGH (100%) 1 minute and drizzle over chicken. Microwave on HIGH (100%) 10 minutes or until chicken is tender.
This Baked Chicken Breasts 2 recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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