Pre-heat oven to 350 degrees
2 cups sour cream (or yogurt)
1/4 cup lemon juice
4 tsp. worceshire sauce
4 tsp. celery salt
2 tsp. paprika
garlic salt
3 tsp. salt
1/2 tsp. pepper
Stir together all ingredients above. Place chicken breasts (10 to 12) in mixture and refrigerate.
Cover jellyroll pan with foil. Place grate in pan and spray.
Remove chicken breast and roll in Pepperidge Farm Stuffing mix. Lay on grate.
Melt 1/4 cup butter. Pour a spoonful over each breast.
Bake for 45 minutes to 1 hour.
Serve with Cream of Mushroom soup that is thinned out with milk to the desired consistency.
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