Skip to main content

Sour Cream Chicken Recipe

From www.makinglifedelicious.com.
  • 2 pounds chicken breasts or tenders
  • 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes
  • 1 cup (approximately) of full fat sour cream
  • kosher salt
  • freshly ground pepper
  • garlic powder
  • 1/2 cup unsalted butter, cubed

Preheat oven to 375 degrees F. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream. Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter .Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts. Its ready when the chicken is cooked through and the breadcrumbs are nicely browned.

I used low fat sour cream and was fine and cut the butter by at least half. I just put small slivers scattered on the chicken breasts.

Labels:

Comments

Post a Comment

Popular posts from this blog

Baked Eggplant Parmesan Stacks from Skinnytaste Fast and Slow

Serves 4 olive oil spray 2 lg. eggplants 1/2 t kosher salt ground pepper 1 c part-skim ricotta 3/4 c shredded part-skim mozzarella 1/2 c freshly grated pecorino cheese 3 T finely chopped fresh basil 1 1/2 c marinara sauce 32 (or more) baby spinach leaves Preheat oven to 450.  Spray 2 baking sheets with oil. Slice each eggplant crosswise into 12 1/2 inch thick rounds (to get approx 24 rounds total.)  Arrange eggplant onto baking sheets.  Lightly spritz both sides with olive oil and season with s & p. Bake until golden brown on both sides (8-10 mins approx) on each side.  Transfer all but the 8 biggest pieces onto a plate. Meanwhile, combine ricotta, mozzarella, pecorino and basil. Make stacks by ladling 1 T marinara onto each of the eggplant slices.  Top with 1 T cheese mixture and spinach leaves.  Repeat layers. Bake until cheese is melted 8-10 mins.
Post a Comment
Read more

Curtis Stone's Prosciutto-Wrapped Pork with Sage and Capers

Serves 4 Work: 20 minutes Total: 35 minutes Ingredients 4 1/2-inch-thick boneless center-cut pork chops (6 ounces each) 1 teaspoon kosher salt Ground black pepper 4 slices prosciutto 3 tablespoons olive oil 12 sage leaves 2 tablespoons drained capers 1 tablespoon unsalted butter Zest and juice of 1 lemon 1 6-ounce bag baby spinach leaves Directions 1. Heat oven to 300 degrees F. Season pork with salt and pepper and wrap a slice of prosciutto around each chop's center. 2. Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add chops and cook until golden brown and cooked through, 2 to 3 minutes on each side. Place on a rimmed baking sheet in the oven to keep warm. Do not wipe out the skillet. 3. Add 1 tablespoon oil and the sage leaves to the skillet and cook for 1 minute over medium-high heat; remove sage. Remove pan from heat and whisk in the capers, butter, lemon juice, and zest. Transfer sauce to a dish. 4. Add spinach to the pan and cook until it wilts, about 2 m
Post a Comment
Read more