Another pinterest find! This was tasty, and the sour cream keeps the chicken super-moist. Nothing better than moist chicken! Pardon the picture…it’s tough to photograph this one!
This is also an easy-clean-up meal. I lined my cookie sheet with foil, and everything just gets layered on top of the chicken, so it’s a “one cookie sheet” meal. I served this with just a mixed vegetable medley, but I think there’s certainly room for a starch here – potatoes, pasta, rice, etc.
Oma’s Sour Cream Chicken
▪ 2 pounds chicken tenders or chicken breasts
▪ 1 1/2 cups of Pepperidge Farm Seasoned Bread Crumbs (accept no substitutes)
▪ 1 cup (approximately) of full fat sour cream
▪ kosher salt
▪ freshly ground pepper
▪ garlic powder
▪ 1/2 cup unsalted butter, cubed
Directions:
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.
