Sunday, July 7, 2013

Chicken Crunch


Provided by Leslie Scheurich

3 whole boneless, skinless chicken breasts
1/2 pint sour cream
2 tbs lemon juice
2 tsp soy sauce
1 tsp celery seed
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp pepper

Mix above ingredients.  Dip chicken in the mixture, and then in Pepperidge Farm stuffing mix.  Roll into a ball, and place on a greased pan.  Place in a refrigerator over night.  Drizzle butter over the top.  Bake at 350 degrees for one hour.

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