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Ingredientes
- 6 x Boneless, skinless chicken breasts, rinsed, pat dry
- 2 c. Nonfat lowfat sour cream
- 1/4 c. Lemon juice
- 4 tsp Worcestershire sauce
- 4 tsp Celery salt
- 2 tsp Paprika
- 4 x Cloves garlic, finely minced
- 4 tsp Salt
- 1/2 tsp Pepper
- 1 3/4 c. Bread crumbs
- 1/4 c. Butter, melted
- 1/4 c. Shortening, melted
Direcciones
- In large bowl, combine lowfat sour cream with lemon juice, Worcestershire, celery salt, paprika, garlic salt and pepper. Add in chicken to lowfat sour cream mix, coating each piece well. Let stand, covered, in refrigerator overnight.
- Next day, preheat oven to 350 degrees. Remove chicken from lowfat sour cream mix. Roll in crumbs, coating proportionately. Arrange in single layer in large shallow baking pan. Heat butter and shortening in small saucepan. Spoon 1/2 over chicken. Bake chicken uncovered 45 min. Sppon rest of butter mix over chicken. Bake 10 to 15 min longer or possibly till chicken is tender and nicely browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 488 | |
| Calories from Fat 297 | 61% |
| Total Fat 33.76g | 42% |
| Saturated Fat 16.24g | 65% |
| Trans Fat 2.87g | |
| Cholesterol 87mg | 29% |
| Sodium 2012mg | 84% |
| Potassium 503mg | 14% |
| Total Carbs 29.68g | 8% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.54g | 4% |
| Protein 17.17g | 27% |
