Chicken Breasts

 

Savory Baked Chicken Breasts  Lion House from LDS Living

· 1 cup sour cream

· 2 tablespoons lemon juice

· 8 boneless, skinless chicken breast halves

· 1 teaspoon salt

· 1 teaspoon seasoned salt

· 1½ teaspoons paprika

· 1½ teaspoons sage

· 1½ teaspoons garlic salt

· ½ teaspoon black pepper

· 3 cups fine bread crumbs

· ½ cup butter or margarine, melted

Note: Start this dish early in the day or the night before serving so chicken has time to soak up flavors from simple marinade.

At least 4 hours before baking, combine sour cream and lemon juice in small bowl. Place chicken breasts in separate shallow bowl and pour mixture over chicken. Cover and refrigerate. When ready to bake, preheat oven to 325° F and grease 9×13-inch baking dish. Combine salt, seasoned salt, paprika, sage, garlic salt, and black pepper in medium bowl. Mix in bread crumbs. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake additional 30 minutes until brown.