Chicken Royale
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Ingredients
  1. 3 - 4 EA CHICKEN BREAST HALVES
  2. 1/2 CUP COUR CREAM
  3. 1 TBSP LEMON JUICE
  4. 1 TSP WORCESTERSHIRE SAUCE
  5. 1 TSP CELERY SALT
  6. 1/2 TSP PAPRIKA
  7. 1/2 CLOVE GARLIC MINCED
  8. 1 TSP SALT
  9. 1/8 TSP PEPPER
  10. 1 1/4 CUPS SOFT BREAD CRUMBS
  11. 1/4 CUP MELTED BUTTER
Instructions
  1. SKIN AND DEFAT CHICKEN. COMBINE ALL INGREDIENTS EXCEPT BREADCRUMBS AND BUTTER. PUT CHICKEN BONE-SIDE DOWN IN LARGE PAN. COVER CHICKEN WITH MIXTURE.
  2. COVER WITH PLASTIC WRAP AND REFRIGERATE OVERNIGHT.
  3. COVER EACH CHICKEN BREAST WITH CRUMBS; SPOON BUTTER OVER CHICKEN, TAKING CARE NOT TO LET BUTTER ACCUMULATE ON BOTTOM OF PAN. BAKE IN 350 DEGREE OVEN FOR 45 MINUTES.
  4. DRIZZLE REMAINING BUTTER ON BREASTS AND BAKE 15 MINUTES LONGER.
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