While originally from Lothian, Maryland, JANE ANN GRAHAM (Murfreesboro, Tennessee) has lived in the South since 1991. Grandson JOSHUA ASHTON GRAHAM (also of Murfreesboro) shares that his Nana is the prettiest, kindest, and most generous person in the world. She loves to travel and on a dime will go anywhere! He says that “our birthdays are one day apart, and we celebrate together every year. We also share the same initials (J.A.G.), and together we like to read I Spy books, make blueberry muffins, and have movie nights. She’s always taught me to say, ‘I love you’ before bed, and I especially love her spaghetti and, of course, this biggie chicken.” He also adds that his mom doesn’t cook much, so he hopes that Nana will teach her!
2 (16 ounce) containers sour cream
¼ cup lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons paprika
2 garlic cloves, pressed
Salt and black pepper to taste
6 to 8 boneless, skinless chicken breasts
1 ¾ cups seasoned bread crumbs
½ cup (1 stick) butter
1 In a large bowl combine the sour cream, lemon juice, Worcestershire sauce, paprika, garlic, salt, and pepper. Coat each piece of chicken in the mixture and place in a shallow casserole dish in a single layer. Let stand covered overnight in the refrigerator.
2 When ready to bake the next day, preheat the oven to 350 degrees.
3 Roll the chicken in the bread crumbs and place back in the shallow casserole dish. Melt the butter and spoon it over each piece of chicken.
4 Bake uncovered for approximately 50 minutes or until the chicken is tender and lightly browned.
MAKES 6 TO 8 SERVINGS.