This recipe fed countless Forest Hills Swimmers in the 70’s and 80’s thanks to Cathy Rehfus, who submitted it to the 1991 Rehfwitz (and Friends) Cookbook.
- 8 boneless skinless chicken breasts
- 2 cups sour cream
- 1/2 Tablespoon lemon juice
- 1 Tablespoon celery salt
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 3 Tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 2 cups seasoned dry bread crumbs
- 1/2 cup butter or margarine, melted
Mix sour cream, lemon juice, celery salt, paprika, salt, Worcestershire sauce, and garlic. Marinate chicken overnight in sour cream mixture.
Preheat oven to 350 degrees.
Leaving on as much sour cream as possible, roll chicken in bread crumbs and place in a baking dish.
Drizzle coated chicken with melted butter or margarine.
Bake for 50-65 minutes.
Serves 8 normal people or 6 swimmers.
Rehfwitz Recipes 