"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hat trick chicken Recipe

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This recipe for Hat trick chicken, by , is from The Centennial Hockey Team Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bennett & Missy Jones
Added: Thursday, August 19, 2010


3 1/2 lbs. chicken tenders
2 c. sour cream
1/4 c. lemon juice
4 tsp. Worcestershire Sauce
4 tsp. celery salt
2 tsp. paprika
4 garlic cloves
3 tsp. salt
1 tsp. pepper

1 3/4 cup bread crumbs

Marinate chicken for 24 hours. Next, roll chicken in bread crumbs until completely covered. Put breaded chicken in baking dish. Pour 1/2 cup melted butter over chicken.

Bake uncovered at 325 degrees for 30- 40 minutes.




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