This chicken is my favorite. I love it, and I can’t believe I haven’t shared it yet. Super old standby, but one that never fails. My mom and grandma used to make this when I was a kid. We’d eat it for Sunday dinner, one year for Christmas dinner, and my personal favorite was served cold on a picnic.
One summer evening my family and I went to the Sundance Summer Plays up Provo canyon. We were with another family. Another family with a lot of boys, that Hollie and I thought were cute. That didn’t stop me though. I remember my mom and the boys’ mom pulling out a cute little picnic quilt, and all sorts of picnic delights. Fun drinks, desserts, veggies, and this cold chicken. I ate 4 bossoms by myself. I just remember thinking it was soooo good, and I could not get enough. Maybe I was in desperate need of protein, but I just kept eating. Don’t worry, my mom had made plenty. Others were not going without. I was just a hungry, growing, extrememly active, 16 year old.
Whenever I make this chicken to this day, I usually make a lot. The leftover chicken is so tasty, and can be put on a sandwich, chopped up into a pasta, or just eaten straight out of the fridge. It went very well with the Maddox Rolls last Sunday.
8 boneless, skinless chicken breast halves
2 tbl lemon juice
1 tsp seasoned salt
1 1/2 tsp sage
1/2 tsp black pepper
1/2 cup butter or margarine, melted
1 cup sour cream
1 tsp salt
1 1/2 tsp paprika
1 1/2 tsp garlic salt
3 cus fine bread crumbs
1. Combine sour cream and lemon juice. Dip breasts in this mixture and place in covered bowl in refrigerator overnight or at least 4 hours. Prehat oven to 325 degrees. Combine all seasonings, then mix with bread crumbs.
2. Grease 9×13 baking pan. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake an additional 30 minutes to brown.