Baked Chicken Breasts A La Russe

1. 1

   Wipe chicken dry on both sides with paper toweling.

2. 2

   Combine sour cream, Worcestershire sauce, liquid red pepper, garlic, salt and paprika.

3. 3

   Mix well.

4. 4

   Place chicken in close fitting, shallow glass baking dish.

5. 5

   Pour sour cream mixture over chicken. Marinate, covered, overnight.

6. 6

   Turn chicken occasionally during marinating period.

7. 7

   Leaving as much marinade on chicken pieces as possible, dip each piece into bread crumbs to coat.

8. 8

   Shape chicken pieces into compact bundles (but don't fold them).

9. 9

   Place chicken in single layer in ungreased baking dish.

10. 10

    Refrigerate again, covered for at least 1 1/2 hours.

11. 11

    Place chicken in oven directly from refrigerator.

12. 12

    Bake, uncovered, in oven preheated to 325u00b0 for about 1 hour and 15 minutes.

13. 13

    Serve with Baked Rice Pilaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.