Thursday, February 19, 2009

Crazy Chicken

Well, today's blog post is going to be something a liiiitttle different. I'm going to post a recipe. For chicken.

Yep. You read that right. But let me tell you this, as way of explanation. This chicken is crazy good. I mean, crazy!!! My friend Alison made this chicken for my birthday celebration with my girls! I don't know if it was the white wine making us ravenous, or the chicken. But we ate, and we ate, and we ate.

After the gluttonous shovelling of that evening, I asked Alison for the recipe. This chicken recipe is by no means "low fat" (which is probably why it tastes so darn good) and by no means in any way, shape or form "healthy." (again...enough said) But man, it is GOOD.

I'm not sure where the recipe came from, or where Alison got it from. So, I can't give credit to whomever the mastermind genius is behind the chicken.

I made it for Valentine's day dinner. You half chicken breasts, but even still, my husband had five. My nine year old daughter had three. That's a lot of chicken and a very good response to my hard work. At one point, my husband actually begged me to take the chicken off of the table because he couldn't stop eating it.

So, here it is. Be careful. You've been forewarned. It's possibly the most addictive chicken I've ever eaten. The weird thing is, it's a simple recipe with nothing fancy in it. But again, it's soooo good. I can't stress that enough.


Chicken By Alizen (that's what she calls it. Just deal)

Chicken breasts halved - 6 breasts
Sour cream - 2 cups
Lemon juice - 1 tablespoon
Worcestershire sauce - 1 tablespoon
Salt - 1 1/2 tsp
Paprika - 1 tsp

Fine Bread crumbs- 1 3/4 cup
Butter melted- 12 tablespoons

Make sure skin and bones removed from chicken.(I just used boneless/skinless) Wash under cool water and pat dry with paper towel.

Mix next 5 ingredients together in large bowl. Add chicken being sure to coat every piece. Cover and chill overnight.

Remove chicken from sour cream mixture.

Roll in crumbs, covering completely. Place on foil lined or greased pan large enough to hold single layer. Chill at least 2 hours before cooking.

When ready to cook, drizzle 1 tablespoon of butter on each chicken breast. Cook uncovered in 350 oven for about 45 minutes to an hour.

*don't forget to drizzle the butter. It's key! Also, I think these would freeze well.

1 comment:

  1. Thanks, I've copied it down....will let you know how it turns out when I make it.