Recipes

[lavendersage]

Crunchy Chicken

1 (8 oz.) container sour cream
2 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/4 teaspoon celery salt
pepper to taste
pinch or so of turmeric
2 pounds of chicken tenderloins or 6 skinless, boneless, chicken breasts, cut in half, length wise
1 box Stove Top Sage stuffing mix
3-4 tablespoons butter, melted plus olive oil to drizzle on top

Preheat oven to 375. In a shallow dish, combine the sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, pepper and turmeric. Dip the chicken into the sour cream mixture to coat and then roll it in the stuffing mix. Arrange chicken in a greased 9x13 pan. Drizzle the melted butter and olive oil over the chicken. Bake, uncovered, for 30-35 minutes or until no longer pink.

~I found this recipe in the Red Hat Society cookbook and it has become a favorite of ours.