You can use boneless chicken tenders instead of the breasts, and I have learned the higher quality the meat is, the better this dish will taste.
Sour Cream Chicken
- 4 large, thawed boneless chicken breasts
- 1 cup of sour cream, any brand (low fat may be substituted)
- 1 sleeve original Ritz crackers (do not substitute)
- 1/2 cup grated parmesean cheese
- 1/2 tsp onion powder
- 1/2 tsp seasoned salt (like Lawry's)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup whole milk (lower fat is fine)
- 1/4 cup butter at room temperature (do not substitute)
Preheat oven to 375 degrees, and spray your glass baking dish with cooking spray.
Mix crackers, cheese and spices in a shallow dish/pan and stir to mix.
Put sour cream in a separate, small bowl.
Rinse chicken and pat dry.
Press chicken into sour cream, being sure to cover each piece completely.
Immediately put chicken in the cracker mixture and cover completely. The sour cream will act like glue and allow the mixture to stick.
Place the battered chicken in your baking dish. Repeat for each piece until dish is full.
In the microwave or on top of stove, melt butter into milk just until combined. Pour milk/butter mixture over the entire pan of chicken. Do not cover.
Cook for 30 minutes (may require less time if you are using chicken tenders and not full chicken breasts.)
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