Chicken Melba
Well, now: here's one that I DO remember the origin of! Many years ago, my friend Micheal (and, yes: that IS the way that SHE spells it) had a housekeeper by the name of Melba. What follows is one of Melba's favorite recipes. I'm happy to post it here for you to enjoy.
4 to 6 boneless skinless chicken breast halves
1 pint sour cream
2 tsp. Worcestershire Sauce
1 tsp. Hungarian paprika
2 cups Ritz crackers, ground
1/2 cup lemon juice
2 tsp. celery salt
2 cloves garlic chopped
1 cup (2 sticks) unsalted butter, melted
In a bowl, combine sour cream, Worcestershire, paprika, lemon juice, celery salt and garlic. Dip chicken in this mixture and place in a buttered baking dish. Cover and refrigerate for several hours or overnight. When ready to prepare spread cracker crumbs on top and drizzle half of the melted butter over all. Bake for 45 minutes at 350º F. Drizzle remainder of butter over top and bake for 15 minutes more at the same oven temperature.
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