Ingredients
6 chicken breast halves
Marinade:
1 1/2 tbsp lemon juice
1 tsp celery salt
1/4 tsp salt
1/4 tsp pepper
2 minced garlic cloves
1 cup sour cream
1 1/2 tsp Worcestershire sauce
1 tsp paprika
Coating:
1/3 cup Pepperidge Farm Stuffing Mix
1/3 cup panko bread crumbs
1/3 cup homemade bread crumbs
3 tablespoons italian seasoning
2 tablespoons basil puree (store bought)
1 tablespoon butter
1/4 cup butter
Preparation
Rinse chicken breasts in cold water; pat dry. In large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken to sour cream marinade, covering each piece well. Cover, refrigerate overnight.
In a food processor mix herb stuffing mix, Italian herbs, panko, homemade bread crumbs (or toasted bread), basil, 1 tablespoon butter, and chop.
Lightly grease a 9x13 pan. Remove chicken from sour cream marinade; roll chicken in stuffing breadcrumb mixture. Arrange in single layer in pan. Pour melted butter over chicken. Bake uncovered in a preheated 350 degree oven for 60-70 minutes.
