Ritzy Chicken With Poppy Seeds – Emily

August 10, 2008

1 cup sour cream
2 Tbs lemon juice
2 tsp. Worcestershire sauce
2 tsp. celery salt
1 tsp. paprika
2 cloves garlic minced (I use the kind in the jar)
1/2 tsp. salt
1/2 tsp. pepper
5 whole chicken breast, skinned, boned and halved
1 1/2 cups crushed Ritz crackers
1/2 cup butter
2 Tbs. poppy seeds

1. Combine first eight ingredients in a container suitable for marinating. Add chicken breasts and marinate refrigerated overnight. Remove the coated chicken from mixture and roll in cracker crumbs. Arrange in a single layer in a 9×13 pan. Melt butter and pour half over the chicken. Bake uncovered for 45 minutes at 350 degrees. Spoon the remaining butter and the poppy sees over the chicken and cook 15 minutes longer.

I have made this recipe with chicken tenders instead and it turns out great – just reduce total baking time by one half to two thirds. Also, if you double the chicken in this recipe, it isn’t necessary to double the marinade. If you do more, then increase marinade accordingly. You can also make a lower fat version of less butter and it’s great too.


One Response to “Ritzy Chicken With Poppy Seeds – Emily”

  1. Julie Says:

    Yum. this is going on my menu list this week.

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