Marinated Baked Chicken Breasts

SUBMITTED BY: Donna Coble

"To better control my food allergies, I do a lot of cooking from scratch. Good thing it's one of my favorite pastimes! This is a popular Sunday lunch at our house."

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PREP TIME	15 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons celery salt, divided
2 teaspoons paprika, divided
1 1/2 teaspoons salt
1 teaspoon pepper, divided
3/4 teaspoon garlic powder, divided
6 chicken breast halves
3/4 cup crushed butter-flavored crackers
1/2 cup butter or margarine, melted, divided

DIRECTIONS

In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours. Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings. Drain chicken, discarding marinade. Shake or dredge chicken in crumb mixture. Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter. Bake, uncovered, at 325 degrees F for 45 minutes. Drizzle with remaining butter; bake 45 minutes longer or until juices run clear.