Sour Cream Marinated Chicken Food

SOUR CREAM CHICKEN

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.

SOUR CREAM CHICKEN

Steps:

• Cut the chicken breasts in half. Use a very sharp knife to cut them in half, butterfly them compltely open, and make two chicken cutlets - like very thin chicken breasts.
• In a reusable and sealable container, combine the sour cream, lemon juice, garlic, Worcestershire sauce, salt, paprika, cayenne pepper, and celery salt.
• Pat chicken dry. Add to the sour cream mixture, turning it several times to make sure it is fully coated. Cover and refrigerate for 8 hours.
• Preheat your oven to 325 degrees, and coat a 9 by 13 inch baking dish with cooking spray.
• Place bread crumbs in a shallow dish. Gently remove the chicken from the sour cream mixture. Roll in the bread crumbs and place in the prepared baking dish. Repeat with each piece of chicken.
• Pour the butter over the chicken and bake, covered, for 30 minutes or until the chicken registers 165 degrees with an instant read thermometer.

CRISPY SOUR CREAM AND ONION CHICKEN

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.

SOUR CREAM CHICKEN

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.

SOUR CREAM MARINATED CHICKEN RECIPE

Steps:

• 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 the oven to 350 degrees F.
• Place the bread crumbs in a shallow dish or bowl. Remove the chicken from the marinade and discard the marinade.
• Dredge the chicken in bread crumbs to coat well and place in 2 lightly greased 9x13-inch baking dishes.
• In a small saucepan or skillet, melt the butter and spoon evenly over the chicken.
• Bake at 350 degrees F for 60 to 70 minutes, or until the chicken is cooked through and fork-tender and juices run clear.
• Serve warm, and enjoy!

SOUR CREAM-DIJON MARINATED CHICKEN KABOBS

Steps:

• In a large glass bowl mix together the sour cream, Dijon mustard, minced garlic, horseradish, honey, salt, pepper and red pepper; mix well to combine.
• Add in the chicken to the bowl and toss to combine with remaining marinade; cover and refrigerate for 5 hours.
• Remove the chicken and discard marinade.
• Thread the chicken onto skewers alternating with bell pepper pieces and cherry tomatoes.
• Grill covered with lid over medium-high heat for about 10-12 minutes or until the chicken is done.

STEVEN'S WORLD FAMOUS TO-DIE-FOR SOUR CREAM CHICKEN

Steps:

• Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator.
• Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram.
• Melt half of the butter and pour on the bottom of a 9x13 baking dish.
• Dredge chicken in the cracker mixture and set in baking dish.
• Repeat until complete.
• Melt rest of butter and pour on top of chicken.
• Bake@ 350 for 35-45 minutes or until golden brown.