This is one of several recipes that calls for "butter-flavored" crackers (i.e. Ritz crackers), so I thought I would try it. I have to say that this was more of a success than the Corn Flake recipes, but not spectacular enough to keep this recipe. If you have some Ritz to get rid of, by all means try this recipe, though.
Baked Garlic Chicken
2 c. sour cream
2 T lemon juice
4 garlic cloves, minced
4 t. celery salt
4 t. Worcestershire sauce
2 t. paprika
1/2 t. pepper
8 boneless skinless chicken breast halves
2 c. crushed butter-flavored crackers (about 50)
1/2 c. butter, melted
1/4 c. vegetable oil
1. In a large shallow glass dish, combine the first seven ingredients.
2. Add chicken and turn to coat.
3. Cover and refrigerate for 3-4 hours.
4. Place cracker crumbs in a shallow bowl and roll the chicken in the crumbs until coated. Transfer chicken to a greased 13" x 9" x 2" baking dish.
5. Combine butter and oil. Pour over the chicken.
6. Bake, uncovered, at 350ºF for 5o-60 minutes, or until chicken juiced run clear. Serves 8.
2 T lemon juice
4 garlic cloves, minced
4 t. celery salt
4 t. Worcestershire sauce
2 t. paprika
1/2 t. pepper
8 boneless skinless chicken breast halves
2 c. crushed butter-flavored crackers (about 50)
1/2 c. butter, melted
1/4 c. vegetable oil
1. In a large shallow glass dish, combine the first seven ingredients.
2. Add chicken and turn to coat.
3. Cover and refrigerate for 3-4 hours.
4. Place cracker crumbs in a shallow bowl and roll the chicken in the crumbs until coated. Transfer chicken to a greased 13" x 9" x 2" baking dish.
5. Combine butter and oil. Pour over the chicken.
6. Bake, uncovered, at 350ºF for 5o-60 minutes, or until chicken juiced run clear. Serves 8.
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