Chicken Supreme

"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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 22%
  • Fat: 6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 30.9g
  • Carbohydrate: 14.8g
  • Fiber: 0.8g
  • Cholesterol: 66mg
  • Iron: 2mg
  • Sodium: 834mg
  • Calcium: 57mg


  • 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


  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.
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