"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.
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
3 tablespoons reduced-calorie stick margarine, melted and divided
1/4 cup chopped fresh parsley
How to Make It
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.
Preheat oven to 325°.
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.