My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, June 23, 2010

Lucy's Chicken Breast

Thank goodness I have my friend Lucy or I would never have anyone to do a guest post for me. My niece has wonderful recipes but she post them on her blog - Ballard Boys, she has had some wonderful ones lately and more coming up.

Today is Lucy's day and she has received the highest praise there is in my family. Three compliments on the chicken breast from my nephew Randy, yes the ravioli in a can, king. He said, "How did you get the chicken so moist? The seasoning is really good. Can I take some home for lunch tomorrow." He does not give higher praise than this. I wasted all that time making mashed potatoes for him, his favorite, and he didn't say a word about them.

Lucy's Chicken Breast
4-6 servings
print recipe

4 to 6 boneless skinless chicken breast (depending on the size I've used 8)
8 ounces of sour cream
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce (More if you like the taste)
2 teaspoons celery salt
1 stick of butter (melted)
Pepperidge Farm stuffing (herb flavor)

Mix together sour cream, lemon juice, Worcestershire sauce an celery salt. Dip chicken in mixture and then roll in stuffing. Place in 13 x 9-inch baking dish. Pour melted butter over chicken. Bake covered for 45 minutes to 1 hour. Uncover for last 15 minutes for crunchiness.

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