Recipe courtesy of Jeanne Cooper

Sour Cream Baked Chicken

  • Yield: 4 servings
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4 large chicken breasts, skinless and boneless

1 cup sour cream

1/2 cup Italian bread crumbs, or crushed cornflakes, or crispy rice cereal

1 teaspoon crushed Italian herbs

1/2 teaspoon salt

1/4 teaspoon pepper


  1. Pound chicken to a uniform 1/2-inch thickness. Place in an ovenproof 10-inch round dish, sprayed with vegetable oil. Spoon sour cream over chicken. In a small dish mix crumbs (or cereal) with herbs, salt, and pepper. Sprinkle crumb mixture over sour cream. Bake at 350 degrees for 20 minutes until thoroughly cooked.
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