Japanese Chicken

• 2 c. sour cream or plain yogurt
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. Worcestershire sauce
• 1 stick sweet butter or orange juice or syrup from mandarin oranges
• 1/2 c. chopped parsley
• 2 Tbsp. lemon juice
• 1/8 tsp. pepper
• 1 tsp. paprika
• 1 c. cornflakes (crumbled)
• chicken parts, breasts or strips can be used

1. Rinse chicken and pat dry.
2. Combine sour cream, lemon juice, garlic, pepper and Worcestershire sauce. Stir chicken into sour cream mixture to coat.
3. Marinate, refrigerated, for several hours or overnight.
4. Chicken should be completely covered with mixture. When ready to cook, preheat oven to 350u0b0.
5. Remove chicken from marinade, roll coated chicken in cornflake crumbs.
6. Arrange pieces in single layer in shallow pan.
7. Drizzle half melted butter or juices over chicken.
8. Bake for 45 minutes.

sour cream, garlic powder, salt, worcestershire sauce, sweet butter, parsley, lemon juice, pepper, paprika, cornflakes, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=927902 (may not work)