About twenty years ago, I was the kitchen manager at the Hickory Star Restaurant on Norris Lake. Always looking for new recipes, I came across this one. With a little tweaking, it became my own. First, let me tell you about my time at Hickory Star.

I hired in as second cook at the restaurant when it was managed by a man from Vail, Colorado. That was my first experience in restaurant cooking. What fun! I had been there only about a month when he went busted. I was asked by the Hickory Star management to take over the duties of kitchen manager. My employment lasted about a year, then it was time to move on. I have many happy memories of those I worked with.

We catered events during the off-season. At the first one we did, I came up with this recipe. It was a hit. It needs to chill overnight in the marinade. For more chicken breast halves, double marinade. If you are looking for a different chicken recipe, I suggest you try this.

STAR CHICKEN BREASTS
4 boneless skinless chicken breast halves
1 cup sour cream
1 teaspoon minced garlic
2 tablespoons lemon juice
1/2 teaspoon paprika
1 cup bread crumbs
1/2 cup margarine, melted

Make marinade with sour cream, garlic, lemon juice and paprika. Place chicken in large bowl. Cover with marinade. Mix well to coat each piece with marinade. Cover and chill overnight in refrigerator. When ready to bake, lift chicken from marinade but do not dry. (Some needs to remain on the breasts to help the crumbs stick.) Discard marinade. Coat breast halves with bread crumbs. Pour melted margarine into bottom of 13 by 9 inch baking dish. Lay chicken pieces in the margarine. Bake uncovered at 350 F. until juices run clear.