cateory: specialty
Baked chicken breast Roquebrune
Reviews: 198
Ingredients:
- 6 boneless skinless chicken breasts, 5 to 6 ounces (140 to 170 g) each
- 6 tablespoons fine dry bread crumbs
- 4 tablespoons grated parmesan
- 4 tablespoons butter, melted
- Marinade
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, finely minced
- 1½ tablespoons fresh rosemary, chopped (or 1½ teaspoons dry)
- 2 teaspoons paprika
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
How to make
Baked chicken breast Roquebrune
Baked chicken breast Roquebrune
- To make marinade, in a medium bowl blend lemon juice, salt and Worcestershire 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.
- 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.
- 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.
- 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.
Comments for
Baked chicken breast Roquebrune
Baked chicken breast Roquebrune
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