Step 2

Divide the chicken between 2 to 4 gallon size freezer bags or place in a large bowl. (The bowl should be able to fit into your refrigerator.)

Step 3

In a large mixing bowl, whisk together the sour cream, lemon juice, Worcestershire sauce and seasonings until well blended.

Step 4

Add the mixture to the chicken, turning to make sure all sides are coated. Cover and refrigerate overnight.

Step 5

To cook, preheat the oven to 350 degrees. Prepare four 9x13 casserole dishes with nonstick cooking spray.

Step 6

Coat the chicken breast on all sides with the cracker crumbs before placing in the baking dishes.

Step 7

Whisk together the olive oil and melted butter. Drizzle the mixture evenly over the chicken.

Step 8

Bake the chicken uncovered for 30 to 35 minutes or until it reaches an internal temperature of 165 degrees.

Step 10

To make ahead:

Step 11

Prepare the marinade as directed, coating the chicken.

Step 12

Place the chicken in airtight containers and refrigerate up to 3 days or freeze up to 6 months.

Step 13

When ready to cook, thaw the chicken in the refrigerator. Coat the chicken in the cracker crumbs and proceed as directed.