Thursday, June 18, 2015

Baked Chicken from Queen of Clean

This one is totally a keeper. Very crunchy and moist. Good for a family dinner or company. Great with rice and a salad. I make it frequently.
• 8 skinless, boneless chicken breast halves
• 1 cup sour cream (I used light)
• 2 tablespoons fresh lemon juice or bottled
• 2 teaspoons soy sauce (I used low sodium)
• 2 teaspoons celery salt (optional)
• 2 teaspoons garlic salt (I used garlic powder)
• 1 dash pepper
• 1 (6 ounce) package herb-seasoned stuffing mix, crushed into crumbs
• 1/2 cup butter, melted
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish or spray with non-stick cooking spray.
In a medium bowl, mix the sour cream, lemon juice, soy sauce, celery salt, garlic salt, and pepper.
Dip each chicken breast in the sour cream mixture, then roll in the stuffing mix to coat. Arrange chicken in the prepared baking dish. Drizzle with the melted butter.
Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear. 
NOTE: Crush the stuffing mix in a plastic bag with a rolling pin. For easy clean up put the crumbs on a paper plate to dip the chicken in.
Recipe can easily be cut in half.

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