Wednesday, March 17, 2010

Sour Cream Chicken

2 cups (16oz) Sour Cream
1/4 cup lemon juice
3 tsp Worcestershire sauce (optional)
2 tsp paprika
2 tsp celery salt
1/2 tsp chopped garlic (I grated it- ala Rachael Ray tip)
2 tsp pepper
6 boneless. skinless chicken breasts
3/4 cup dry bread crumbs *
2 tblsp parsley *
1/4 cup melted butter*

Mix the sour cream, lemon juice, Worcestershire Sauce, paprika, celery salt, garlic and pepper. Pout into 1- gallon freezer bag and add chicken. Completely covering the chicken with the sauce. Label and freeze
To serve, pour thawed chicken into baking pan treated with non-stick spray. Sprinkle top with breadcrumbs, parsley and drizzle with melted butter. Bake in preheated 350 degree oven for 45 minutes

Note- I cubed the chicken and split this recipe into two freezer bags for two separate dinners.


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