Monday, April 12, 2010

Baked Chicken Breasts Supreme & "Soaked" Biscuits

When I cut up the chicken I found I had quite a bit of boneless chicken breast meat.  I decided to pull out a recipe that has been one of the "regulars" in my kitchen.  The marinade makes the chicken very moist- you just have to make sure you plan ahead because it marinates overnight (for best results).

Baked Chicken Breasts Supreme
 1 1/2 cups plain yogurt or sour cream (I prefer sour cream)
1/4 c. lemon juice 
**original recipe calls for Worcestershire- which has corn syrup & other nasties- any suggestions?** 
1/2 teaspoon celery seed*
1/2 t. salt *I had celery salt, not seed, so I used 1 t. of celery salt instead of 1/2 t. seed & 1/2 t. salt
1/2 teaspoon paprika
1 clove garlic, minced
1/4 teaspoon pepper
8 boneless skinless chicken breast halves
2 cups fine dry bread crumbs (make your own by tearing bread, toasting in oven, and pulsing in food processor)
   optional: garlic powder, onion powder, oregano, basil leaves

The night before: In a large bowl combine first 8 ingredients (everything except chicken).  Place chicken in mixture & turn to coat.  Cover & marinate overnight in the refrigerator.
Meal night: Pre-heat oven to 350.  Remove chicken from marinade & coat each piece with crumbs 
(I wanted to add some spice to my bread crumbs, so I mixed in a pinch of garlic powder, onion powder, organo, and I had some fresh basil leaves so I snipped some in there too, parmesan cheese would also be good in there).  
Arrange in oiled baking pan & bake, uncovered, for 45 minutes or until juices run clear.
  I believe this recipe was originally in "Taste of Home" magazine

Simple as that!  Our dinner included salad and a "soaked" biscuit.  When she tasted the biscuits my 11 year old daughter said, "These taste like Pillsbury.  I know coming from you that wouldn't be a compliment, but it is coming from me."  She is so funny!  I used this recipe from Heavenly Homemakers.

First you combine 3 cups flour with 1 cup buttermilk.  You will probably want to use a fork to mix, because the mixture is fairly dry/tough to mix- at least mine was, it's in the bowl up front:
The bowl in the back was a steel-cut oats pancake experiment & that failed- but I'm sparing you the gory details on that!

 I let this "soak" for about 16 hours, then added the 2 t. baking powder and 1 t. sea salt, plus 1/2 cup melted butter.  After mixing all that in I got a nice dough that looked like this:

The great thing about this dough is with plenty of fat it was very easy to work with, not sticky at all.  I put it directly onto my counter (no added flour), patted it to about 3/4 inch thick, cut out biscuits, and put them all onto a piece of parchment paper directly on the oven rack for my toaster oven!

After baking at 400 for 20 minutes they were done.  They seemed a little dry so I spread more butter on top while they were hot.  They were very tasty & I am going to have the leftovers for breakfast tomorrow with some eggs and sausage too!  Yum!



  1. Hi Lisa!

    This sounds really good. Regarding your comment about Worcestershire, I would recommend using a good fish sauce. That's what Worcestershire originally was anyway, made from anchovies. Get a fish sauce that has only anchovies, salt, and water on its ingredients list. How much does the recipe call for?

  2. @Naomi- thanks, that should work. It was only a half teaspoon so it's not missed too much either way. :)


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