Over the holidays, I have a tendency to want to eat memories. This is one of those recipes. Although, haven’t remade it, I believe it needs more seasoning.
Ingredients:
2 cups Sour Cream
1/2 teaspoon lemon juice
4 teaspoons Worcestershire Sauce
4 teaspoons celery salt
2 teaspoons paprika
3 cloves of garlic, minced
4 teaspoons salt
1/2 teaspoons pepper
6 whole chicken breasts
2 cups fine dry bread crumbs (we used panko instead)
1/2 cup butter
Directions:
Combine sour cream, lemon juice, Worcestershire Sauce, celery salt, paprika, garlic, salt and pepper.
Dip each breast (pat dry) in sour cream mixture, coating well.
Refrigerate overnight, covered. Remove chicken from mixture and roll in bread crumbs.
Arrange in a shallow pan. Melt butter ad spoon over chicken. Bake uncovered at 350 degrees for 45-60 minutes. Spoon rest of butter over chicken and bake 15 minutes longer or until brown and tender.
It was good, but really needed something more. We will rework this one.
Blessings!
Directions:
While the cake is still warm, prick holes in cake.
Boil sugar and milk together for 1 minute. Pour in holes in cake. Chill (for at least 24 hours).
When ready to serve, spread Cool Whip on top, and sprinkle on the coconut flakes. I made the mistake of putting on the Cool Whip while it was still warm as this wasn’t in the original directions and it melted into the cake.
It was still wonderful, and everyone enjoyed it.
Much love, and many blessings today and always.
mommajerryanns.com 