Adapted from Aunt Muriel's recipe.
6 chicken breasts, boneless, skinless, with fat and tendons cut away, and flattened to an
even thickness
2 cups reduced fat sour cream
1/4 cup lemon juice
1/4 cup Worcestershire sauce
2 teaspoons paprika
4 cloves garlic, minced
2 cups dry bread crumbs
1 1/2 teaspoon salt
1/2 teaspoon pepper
24 hours in advance: Stir sour cream, lemon juice, Worcestershire sauce, paprika, and garlic together in a bowl. Put chicken in the sour cream mixture, and move the pieces around to be sure they all are coated. Cover and refrigerate for 24 hours.
Heat oven to 400 degrees F. Put 2 tablespoons of olive oil in a
large shallow pan. Mix the bread crumbs, salt and pepper in a wide bowl or dish.
Remove each chicken breast from the sour cream mixture and coat in bread crumbs.
Arrange chicken in the shallow pan, and bake for about 45 minutes, or until chicken
is done.
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