NIEPHEW WATCH: DAY 3.

Still no baby. Still twiddling.

Let's pass the time today with something else I do when I'm impatient...cooking!

Last night I made a recipe shared by a coworker, called "Sour Cream Chicken." Since you marinate it overnight, it's easy-peasy to make. & it was YUM! Alex the little piggy even ate an entire chicken breast. (Note: I halved the recipe.)

Ingredients:
6 chicken breasts
2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
4 teaspoons celery salt
2 teaspoons paprika
4 cloves garlic, finely chopped
4 teaspoons kosher salt (Next time I would omit the salt - the Worcestershire & celery salt are enough.)
1/2 teaspoon black pepper
1 3/4 cups dry breadcrumbs
1/2 cup butter
1/2 cup olive oil

Directions:
1. Cut chicken breasts in half and wipe dry with a paper towel.
2. In a large bowl, combine sour cream with lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper.
3. Add the chicken to the sour cream mixture, coating each piece well.
4. Cover in the refrigerator overnight or at least one hour. I marinated them overnight.
5. Preheat over to 350°F.
6. Remove chicken and roll in the bread crumbs.
7. Arrange in a single layer in a shallow baking dish.
8. Melt butter and oil.
9. Spoon half over the chicken.
10. Bake uncovered for 45 minutes.
11. Remove from over and spoon the rest of the butter mixture over the chicken.
12. Bake for another 10-15 minutes or until tender and brown.
13. Serve & enjoy!

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