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 sauce, 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 8 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 measure on HIGH 1 minute and drizzle over chicken. Microwave on HIGH 10 minutes or until chicken is tender.
Editor's Extra: A superb dish even if you don’t let it marinate a long time.
This Baked Chicken Breasts (Microwave) recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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