Description

This recipe is a staple in our house. It is quick, versatile, flavorful and always loved by my family and friends. Try it this way, with the suggested versions at the bottom, or better yet try a new version of your own and share with us how it turned out. This recipe can easily be made for one up to hundreds, you just need to adjust your ingredients as needed.
This recipe will serve 6

Ingredients

6 boneless, skinless chicken breasts (about 6-7 ounces)
½ teaspoon granulated garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
16 oz container sour cream (can be fat free or lite)
2 cups bread crumbs (can use Italian crumbs)

Instructions

Preheat oven to 375 degrees. Remove any excess trimmings from the chicken breasts. (If your chicken breast are thicker on end and thinner on the other end you can place the chicken between two pieces of plastic wrap or was paper and hit the thick part with a mallet or small heavy sauce pan to even it out). Place the chicken on a heavy cookie sheet/baking pan. Mix the granulated garlic, salt and pepper together. Season the top side of the chicken with the mixture. Using a spoon spread about one tablespoon evenly over the top of the chicken until completely covered. Sprinkle the bread crumbs over the sour cream covering completely (you should not be able to see the sour cream. Turn the covered chicken over and repeat with the seasoning, sour cream and bread crumbs. Place in the oven and bake for 30 minutes or until the internal temperature reaches 165 degrees with an instant read thermometer. Serve with in a few minutes or keep warm until ready to serve in a warming dish.

Optional versions:
Dijon – Add 1-2 tablespoons of Dijon mustard to the sour cream, blend well.
Sundried tomato – Add ¼ cup finely chopped sundried tomatoes in olive oil
Italian – Add ¼ teaspoon of dried oregano, ¼ teaspoon dried basil, and ¼ teaspoon dried thyme to the bread crumbs.