RCI-MT.004.0745.001
Sour Cream Chicken Breasts
Made these tonight. They were fantastic and very quick to assemble. The flavor was really good, chicken was moist and tender. The crackers really added to the dish! Contributed by SF&SC Y-Group.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- chicken breasts6 unitskinned
- 1 unit
- crushed cheese crackers (I use [http://en.wikipedia.org/wiki/Ritz_Crackers Ritz crackers])1 cup
- 1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Preheat oven to 350°F (175°C).
2
Pat the skinned chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and paprika.
3
Crush the Ritz crackers into coarse crumbs and place in a shallow dish. Melt the margarine in another shallow dish.
4
Dip each seasoned chicken breast into the melted margarine, then coat thoroughly with the crushed crackers, pressing gently so they adhere.
5
Spread the sour cream evenly across the bottom of a 9x13-inch baking dish.
6
Arrange the coated chicken breasts in a single layer on top of the sour cream, spacing them so they do not overlap.
7
Bake for 35 to 40 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C) and the cracker coating is golden brown.
38 minutes
8
Remove from the oven and let rest for 3 to 5 minutes before serving. The sour cream will have melded into a light sauce on the plate.