RANCH-MARINATED CHICKEN BREASTS

The pub-favorite pairing of ranch dressing and chicken comes home to your kitchen. With a little prep time the night before, you can have these savory chicken breasts ready in about half an hour.

—Barbee Decker, Whispering Pines, NC

Prep: 10 min. + marinating • Bake: 25 min. • Makes: 6 servings

• 2 cups sour cream
• 1 envelope ranch salad dressing mix
• 4 tsp. lemon juice
• 4 tsp. Worcestershire sauce
• 2 tsp. celery salt
• 2 tsp. paprika
• 1 tsp. garlic salt
• 1 tsp. pepper
• 6 boneless skinless chicken breast halves (6 oz. each)
• ¼ cup butter, melted

1. Combine first 8 ingredients in a large shallow dish. Add the chicken; turn to coat. Refrigerate, covered, for 8 hours or overnight.

2. Drain chicken, discarding marinade. Place chicken in a greased 15x10x1-in. baking pan. Drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 165°.

1 chicken breast half : 421 cal., 28g fat (15g sat. fat), 133mg chol., 733mg sod., 5g carb. (3g sugars, 0 fiber), 37g pro.