Chicken a la Keahon
AuthorHeatherLeighCategoryEntreeDifficultyBeginnerThe family's namesake chicken dish that has everyone fighting for seconds. Goes great with rice actually, to lighten the mouthfeel from this decadent chicken, but it's so tasty I'm sure gruel would be a lovely accompaniment.
Combine garlic, sour cream, lemon juice and S&P in a large ziploc bag.
Drop in chicken cutlets, seal bag and coat well
Let chicken marinate as long as possible (ALAP) in fridge, hopefully overnight
Preheat oven to 350 degrees
Butter a large baking dish that has a lid
Spread breadcrumbs out on a medium plate
Pull chicken cutlets out one at a time, roll in breadcrumbs and arrange in single layer in buttered baking dish
Drizzle melted butter all over these little cutlets
Bake for 1 hour: covered for 50 minutes, taking the cover off for the last 10 minutes.
** Requires an overnight marinade, but if you let it marinate while you're at work for the day, that should work just fine.
Ingredients
Directions
Combine garlic, sour cream, lemon juice and S&P in a large ziploc bag.
Drop in chicken cutlets, seal bag and coat well
Let chicken marinate as long as possible (ALAP) in fridge, hopefully overnight
Preheat oven to 350 degrees
Butter a large baking dish that has a lid
Spread breadcrumbs out on a medium plate
Pull chicken cutlets out one at a time, roll in breadcrumbs and arrange in single layer in buttered baking dish
Drizzle melted butter all over these little cutlets
Bake for 1 hour: covered for 50 minutes, taking the cover off for the last 10 minutes.
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