Inn Chicken
Yield
4 servingsPrep
30 minCook
60 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
paprika
|
|
| 1 | each |
red hot pepper sauce
|
*
|
| 1 | cup |
bread crumbs
|
|
| ½ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
paprika
|
|
| 1 | each |
red hot pepper sauce
|
*
|
| 237 | ml |
bread crumbs
|
|
| 118 | ml |
butter
|
|
Directions
Butter a baking dish .
Combine the garlic, sour cream, lemon juice, paprika, and tabasco.
Marinate the chicken in the mixture overnight in the refrigerator.
Roll the chicken in the bread crumbs and place in the prepared baking dish.
Drizzle with the melted butter.
Bake in 350℉ (180℃), 1 hr.
