SOUR CREAM CHICKEN
Your family will love this tender and juicy Sour Cream Chicken, which is topped with buttery Ritz cracker crumbs and grated Parmesan cheese!
Provided by Blair Lonergan
Categories Dinner
Time 1h50m
Number Of Ingredients 13
Steps:
- Whisk together sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt, paprika, garlic powder and pepper. Add the chicken to the sour cream mixture and toss to coat. Cover and marinate in the refrigerator for at least 1 hour (or overnight).
- Preheat oven to 375°F. Spray a large baking dish or rimmed baking sheet with cooking spray (about 9 x 13-inches or any other size dish that comfortably holds your chicken).
- Remove the chicken from the sour cream mixture and place in the prepared baking dish. Discard marinade.
- In a small bowl, combine cracker crumbs and melted butter. Press buttered cracker crumbs on top of each chicken breast. Sprinkle with Parmesan.
- Bake, uncovered, for 35-45 minutes or until chicken reaches an internal temperature of 165°F. Garnish with fresh herbs and serve.
Nutrition Facts : ServingSize 1 /5 of the chicken and sauce, Calories 393 kcal, Carbohydrate 10 g, Protein 31 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 128 mg, Sodium 1172 mg, Fiber 1 g, Sugar 3 g
SOUR CREAM CHICKEN
I like this sour cream chicken because you can make it ahead of time. Simply chill the chicken and sour cream mixture together overnight. Then coat with bread crumbs the next day. - Nancy Stec, Upperco, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 899mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
SOUR CREAM MARINATED CHICKEN II
Bone-in chicken breasts marinated in a seasoned sour cream mixture, then breaded and baked. This recipe is surprisingly easy and tasty for people of all ages.
Provided by CHRIS BOYER
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 9h25m
Yield 12
Number Of Ingredients 11
Steps:
- To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
- Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.
Nutrition Facts : Calories 324.6 calories, Carbohydrate 14.2 g, Cholesterol 98.9 mg, Fat 15.5 g, Fiber 0.9 g, Protein 30.8 g, SaturatedFat 8.8 g, Sodium 607 mg, Sugar 1.3 g
MUSTARD BAKED SOUR CREAM CHICKEN II
This is a US spin off of Izzy Knight's recipe # 22143. We loved Izzy's Mustard Chicken so much, that I decided to improvise as well as convert to US measurments. Enjoy..
Provided by BakinBaby
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine sour cream and mustards in a small bowl.
- In second bowl, combine: cornflake crumbs, thyme,salt, pepper and a dash of cayenne pepper.
- Coat chicken pieces in cream mustard mixture.
- Roll chicken in crumb mixture.
- Place chicken pieces in a single layer on a large baking pan and drizzle with melted butter.
- Bake at 375 degrees for one hour or until juices run clear.
CHICKEN WITH MUSTARD CREAM SAUCE
Steps:
- Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.
MUSTARD BAKED CREME CHICKEN
Make and share this Mustard Baked Creme Chicken recipe from Food.com.
Provided by Izzy Knight
Categories Chicken Breast
Time 1h5m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Combine the soured cream and mustard in a small bowl.
- In a second bowl, mix the crumbed cornflakes, herbs and seasonings.
- Coat the chicken pieces with the mustard mixture.
- Roll the chicken in the crumb mixture.
- Place the chicken pieces in a single layer in a large, shallow baking dish and drizzle melted butter over each piece.
- Bake at 190°C for one hour, or until the chicken is golden brown and juices run clear when tested with a skewer.
Nutrition Facts : Calories 461.8, Fat 35.2, SaturatedFat 16.9, Cholesterol 117.3, Sodium 237.6, Carbohydrate 12.2, Fiber 2.2, Sugar 1.7, Protein 25.2
CRISPY SOUR CREAM AND ONION CHICKEN
Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.
Provided by Ali Slagle
Categories weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry, and season both sides with salt and pepper.
- In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
- In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
- Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
- Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
- Serve chicken with more chives and lemon wedges for squeezing.
BAKED MUSTARD CHICKEN
Make and share this Baked Mustard Chicken recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brush chicken with mustard and dredge in bread crumbs.
- Place in a 13- x 9- x 2-inch baking dish.
- Combine margarine, lemon juice, and wine (or water); drizzle 1 tablespoon over each piece of chicken and pour remainder in dish.
- Cover and bake at 350 degrees for 45 minutes.
- Remove cover, sprinkle with paprika, and bake an additional 15 minutes.
HONEY - MUSTARD BAKED CHICKEN
This is out of my old magazine cookbook dated in the 80's called Hot & Spicy...it say that the three pantry ingredients come together for a zesty glaze that makes the backed chicken a guaranteed winner..
Provided by teresas
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Rinse chicken; pat dry.
- Skin chicken, if desired.
- Place chicken in a lightly greased shallow baking pan.
- Bake in 425°F oven for 15 minutes.
- Meanwhile, stir together mustard, soy sauce, and honey in a small bowl.
- Turn chicken pieces over and brush mixture generously over chicken pieces.
- Bake 20 to 25 minutes more or till chicken is tender and no longer pink, Turning pieces and brushing frequently with mustard mixture.
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