Beer makes batters better, meat more tender, and sauces more flavorful.
Chicken Royale
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- #81097
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
6 boneless, skinless chicken breast halves
1 cup sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 clove garlic, minced
2 teaspoons salt
1/4 teaspoon black pepper
2 1/2 cups fine bread crumbs
1 stick butter or margarine, melted
directions
Wash chicken and pat dry. Combine remaining ingredients EXCEPT crumbs and butter. Coat chicken pieces with sour cream mixture, place in a single layer in a container with a cover, and refrigerate overnight.
When ready to cook, preheat oven to 350 degrees F. Coat each chicken piece evenly with crumbs. Place in a single layer in a greased, shallow baking pan. Drizzle half of the melted butter over the chicken.
Bake 45 minutes. Drizzle remaining butter over chicken. Continue baking until done, about 15 to 20 minutes longer.
added by
Jaqueline
nutrition data
530 calories, 27 grams fat, 35 grams carbohydrates, 34 grams protein per serving.
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reviews & comments
February 5, 2011
Just tried this recipe today for the first time. I was looking for a chicken recipe involving sour cream, as I had some sour cream I wanted to use up. The prep was very easy. Didn't marinate the chicken overnight due to lack of time, but it did marinate for about three hours prior to baking. The chicken came out great - tender, juicy, flavorful. I actually used "light" sour cream and it didn't seem to have any impact vs. what I would have expected with regular sour cream. I would definitely make this again.