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• 1 cup (8 ounces) reduced-fat sour cream
• 2 tablespoons minced chives
• 2 tablespoons lemon juice
• 2 teaspoons celery salt
• 2 teaspoons paprika
• 2 teaspoons Worcestershire sauce
• 1 small garlic clove, minced
• 1-1/4 cups seasoned bread crumbs
• 1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed
• 2 tablespoons reduced-fat butter, melted

 

 

1. In a shallow bowl, combine the first seven ingredients.
2. Place bread crumbs in a separate shallow bowl.
3. Coat chicken with sour cream mixture, then coat with bread crumbs.
4. Arrange chicken on a rack in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 30 minutes.
5.  Drizzle with butter; bake 15-20 minutes longer or until juices run clear. Yield: 4 servings.