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Ingredients
6
6
4
4
boneless skinless chicken breasts, 5 to 6 ounces (140 to 170 g) each
tablespoons fine dry bread crumbs
tablespoons grated parmesan
tablespoons butter, melted
Marinade
2
2
1
1
1
2
1
1
tablespoons lemon juice
teaspoons salt
tablespoon Worcestershire sauce
clove garlic, finely minced
½ tablespoons fresh rosemary, chopped (or 1½ teaspoons dry)
teaspoons paprika
teaspoon freshly ground black pepper
cup sour cream
Procedure
. To make marinade, in a medium bowl blend lemon juice, salt and Worcestershire
1
sauce. Stir until salt is dissolved. Blend in garlic, rosemary, paprika and black pepper. When
uniform, gradually stir in a few spoonsful of sour cream, blend again, then stir in all the sour
cream.
2. Rinse chicken breasts and place them in a non-reactive container or self-sealing plastic
bag. Pour marinade over and mix by hand to cover each well. Refrigerate for 8 hours. Halfway
through marinating, turn breasts over and redistribute the liquid. Remove from refrigerator half
an hour before baking.
3. Preheat oven to 350°F (180°C). Mix bread crumbs and parmesan on a pie plate.
Remove chicken breasts from marinade and let the excess liquid drip off. Dip each breast into
the bread crumb-parmesan mixture to coat uniformly. Shake off excess crumbs. Place breasts
side by side on a lightly oiled baking sheet. Drizzle half of the melted butter over the top. Place
the baking sheet in the center of the preheated oven and bake 45 minutes, checking occasionally.
4. Turn each breast over on the baking sheet and drizzle tops with the rest of the melted
butter. Bake 10 more minutes or until nice and brown.
Serve fresh out of the oven garnished with lemon wedges and rosemary sprigs. Parsleyed
mashed potatoes or pasta drizzled with olive oil go well with this chicken.
Makes 6 portions.
To arrive at the desired internal temperature, you need a good instant-read thin-stemmed
thermometer, digital or analog. When you think you are near the end of the cooking period,
monitor the progress often. Stop socializing, bring your glass of wine in the kitchen and
concentrate on the bird. If you let the temperature go too high, the meat fibers contract, releasing
some of the juices. The meat gets drier, less tender, less palatable. Your aim is to stop cooking it
as soon as your thermometer hits 150°to 155°F (66°to 69°C) in the thickest part of the meat. If
the piece of poultry is large, for example, when you're roasting a whole chicken or turkey, or
even a turkey leg, stop at 145°F (63°C). The temperature will creep up for a few more minutes
after you remove it from the heat, still reaching the target temperature.
play © erdosh 81
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