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Chicken Supreme

Yield 6 servings
"My mother used to make this recipe when I was growing up, and later I lightened it up. It isn't your typical bland chicken dish. It has a special pizazz that makes it great for dinner parties." -Kristy Rea, Naples, Fla.

Ingredients

  • 1 cup fat-free sour cream
  • 1/4 cup lemon juice
  • 1 teaspoon celery salt
  • 1 teaspoon paprika
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 garlic cloves, minced
  • 6 (4-ounce) skinned, boned chicken breast halves
  • 3/4 cup dry breadcrumbs
  • Cooking spray
  • 3 tablespoons reduced-calorie stick margarine, melted and divided
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 245
  • caloriesfromfat 22 %
  • fat 6 g
  • satfat 1.3 g
  • monofat 2.1 g
  • polyfat 1.7 g
  • protein 30.9 g
  • carbohydrate 14.8 g
  • fiber 0.8 g
  • cholesterol 66 mg
  • iron 2 mg
  • sodium 834 mg
  • calcium 57 mg

How to Make It

  1. Combine first 8 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator overnight. Remove chicken from bag; discard marinade.

  2. Preheat oven to 325°.

  3. Place breadcrumbs in a shallow dish. Dredge the chicken in breadcrumbs. Place the chicken in a 13 x 9-inch baking dish coated with cooking spray. Drizzle 1 1/2 tablespoons margarine over chicken, and bake at 325° for 30 minutes. Pour 1 1/2 tablespoons margarine over chicken, and bake for an additional 15 minutes or until done. Sprinkle chicken with chopped parsley.