I've been fixing this delicious chicken for Christmas dinner for over 10 years. It's convenient since you refrigerate it overnight, then simply coat with crumbs and bake. It comes out crispy on the outside and tender and juicy on the inside. —Marcia Larson, Batavia, Illinois

Christmas Day Chicken

chicken breast

sour cream

lemon juice

Worcestershire sauce

celery salt

pepper

paprika

salt

garlic salt

butter-flavored crackers

canola oil

butter, melted

Place the chicken in 2 large shallow bowls. In another bowl, combine the sour cream, lemon juice, Worcestershire sauce and seasonings. Pour over chicken; turn to coat. Cover and refrigerate overnight.

Preheat oven to 350&amp;deg;. Drain and discard marinade. Coat chicken with cracker crumbs; place in 2 greased 13x9-in. baking dishes.

Combine oil and butter; drizzle over chicken. Bake, uncovered, until a thermometer reads 165&amp;deg;, 30-35 minutes.

I've made this in past and always comes out delicious and the chicken is fork tender! I have used plain yogurt and is just as delicious. I don't use the same seasonings as listed here. i've used granulated garlic, splash of worchester-shire, S&P, and couple other things. Use whatever you like.Mix seasonings and sour cream or yogurt, add the chicken and coat. Cover and leave in fridge overnight or at least 4-5 hours. I coat with bread crumbs, (remove any extra glopy cream before dipping) and bake on cookie sheet. I also pound the chicken breasts so they are all same thickness. you can do mix of bread crumbs and crackers if you like. Butter crackers are great.

Thank you for posting this recipe! My baked chicken has always turned out dry and this recipe fixed that!! It was perfectly moist. That said, I'd like it to be a bit more flavorful, any suggestions on how to make it more flavorful? I am not a natural cook so I need some help! TIA

I liked the flavor of the chicken but the crumbs were not crunchy, a little soggy. I cooked the chicken on a rack as suggested.  Suggestions?   I want to cook it for a crowd for Christmas Eve but would like the topping to come out crunchy.

To Maggie972. I disagree about MSG not causing headaches. I am a Migraine sufferer and it is one of my triggers. There is natural MSG in foods and then there is the chemical MSG. It is not good for anyone, look it up. Not everyone is sensitive to MSG, I don't buy products with MSG added to it. By the way the recipe for the baked chicken is delish.

Very, very good recipe! I cut the breasts into quarters and tenderized them with a meat mallet. And I cooked them in a pan with a rack, which kept the crumb coating even and crispy. Also very tasty  warmed over the next day.

Sunday dinners my husband's family gathers for dinner after church. We each take turns making the main dish and I made this and it went over pretty well. I needed more than 2 cups of cracker crumbs, and i did substitute some of the "salts" for powders, but all in all it was easy to make and people liked it.

So good, perfect for a large extended family and having guests over! I would make it again!

The flavors were really good though I had to omit the crackers due to celiac.  The cook time on these are way too long as well.

christmas day chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 16

Author : Taste of Home Editors

Ingredients

Instructions

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