Pecan Chicken Breasts - 4 boneless, skinless chicken breast halves
- 1/2 cup sour cream
- 1 T. lemon juice
- 1 tsp. Worcestershie sauce
- 1/4 tsp. celery salt
- 1/2 tsp. paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/2 cup seasoned bread crumbs
- 1/3 cup finely chopped pecans
Preparation - Rinse the chicken breasts and pat dry. Whisk the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic powder, salt and cayenne pepper together. Place the mixture in a shallow dish. Add the chicken breasts, turning to coat each piece. Let stand, covered, in the refrigerator, for about 4 hours or overnight. Mix the bread crumbs and chopped pecans together. Place the mixture on a plate. Spray a shallow, microwave-safe baking dish. Remove the chicken breasts from the sour cream mixture. Roll the chicken breasts, one at a time, in the bread crumb/pecan mixture to coat evenly. Arrange the coated chicken breasts in the prepared baking dish. Cover with waxed paper . Microwave, on full power for 5 minutes. Uncover and microwave, on full power for about 5 to 7 more minutes or until the chicken is tender and juices run clear. Cover and let stand for about 2 to 3 minutes before serving.
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