Baked Chicken Breasts A La Russe

• 5 whole chicken breasts, skinned, boned and cut in half
• 1 c. sour cream
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. liquid red pepper (Tabasco)
• 1 medium clove garlic, crushed
• 2 tsp. salt
• 1 1/4 tsp. paprika
• 1 c. fine dry bread crumbs

1. Wipe chicken dry on both sides with paper toweling.
2. Combine sour cream, Worcestershire sauce, liquid red pepper, garlic, salt and paprika.
3. Mix well.
4. Place chicken in close fitting, shallow glass baking dish.
5. Pour sour cream mixture over chicken. Marinate, covered, overnight.
6. Turn chicken occasionally during marinating period.
7. Leaving as much marinade on chicken pieces as possible, dip each piece into bread crumbs to coat.
8. Shape chicken pieces into compact bundles (but don't fold them).
9. Place chicken in single layer in ungreased baking dish.
10. Refrigerate again, covered for at least 1 1/2 hours.
11. Place chicken in oven directly from refrigerator.
12. Bake, uncovered, in oven preheated to 325u0b0 for about 1 hour and 15 minutes.
13. Serve with Baked Rice Pilaf.
14. Makes 8 to 10 servings.

chicken breasts, sour cream, worcestershire sauce, liquid red pepper, clove garlic, salt, paprika, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186752 (may not work)