by Μόףףý ● ķ ~

Member since:
July 26, 2006

Crispy, Baked Sour Cream Chicken Breasts ( easy recipe with photos)

May 12, 2008 08:51 AM UTC (Updated: May 12, 2008 09:28 AM UTC)

views: 0 | comments: 51

This is simple and delicious. The chicken is moist and flavorful and the panko makes for a delightfully crispy crust.

We had this for dinner last night along with macaroni and cheese and a mixed veggie salad.

Ingredients

2 cups of sour cream

1 Tablespoon Worcestershire Sauce

1/2 teaspoon Tabasco Sauce (or hot pepper sauce of your choice)

1 1/2 teaspoons of smoked paprika

1/2 to 1 teaspoon garlic salt (to taste)

2-2 1/2 pounds boneless skinless chicken breasts (about 4 pieces)

Panko style bread crumbs

Directions

Mix together the sour cream, worcestershire, tabasco, paprika and garlic salt. Marinate chicken in the sour cream mixture 4-5 hours, or overnight.

Preheat oven to 325 degrees.

Remove the chicken from the marinade and roll in the panko.

Place chicken breasts in a oven proof dish or on a cookie sheet lined with foil. Bake for 1 hour or until cooked through.

Yummy!

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Comments: 51

Melinda ~choosing happiness~ S. May 12, 2008, 9:12am UTC

now I know what I am making for supper tonight!!!

reply to this comment

Μόףףý ● ķ ~ May 12, 2008, 9:20am UTC

Melinda, go ahead and get it marinating, if you can.

I always worry when I try out new recipes on my other half, but he loved this one and said it was definatley a "keeper." I think I need to get a binder to start putting the keeper recipes in.

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Mzzz Sweets - Sandy (Why do I have to add a last name?) May 12, 2008, 9:40am UTC

Oh that sounds good. But I would not add the hot sauce. I wonder if this recipe would work ona whole chicken..I have one thawing out in the fridge.

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☃ Shannon K. Wendt May 12, 2008, 9:55am UTC

Heh, we both did simple last night :)

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☃ Shannon K. Wendt May 12, 2008, 9:58am UTC

Oh yeah, featured in Shannon's Cookbook.

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Μόףףý ● ķ ~ May 12, 2008, 10:07am UTC

Hmm, Sandy, I don't know...a breaded whole chicken?

Thanks Shannon!

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Katie Scarlett(Proud Mom of a successful Son) O. May 12, 2008, 10:17am UTC

This sounds wonderful Moggy. I'm always looking for new ways to do chicken cutlets and this fits the bill nicely. Thanks.

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Μόףףý ● ķ ~ May 12, 2008, 10:25am UTC

Thanks Katie, just be sure not to overcook them if you're using cutlets....but you know that already I'm sure.

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David W. May 12, 2008, 11:26am UTC

OK,I'm back and you are making me hungry as usual.

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Robyn F. May 12, 2008, 12:01pm UTC

sounds good!

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Μόףףý ● ķ ~ May 12, 2008, 12:02pm UTC

Nice to see you david! Hope you had a good time with your company!

Thanks Robyn.

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Marilyn (PaintsOnSlate) S. May 12, 2008, 12:04pm UTC

Thanks for posting this to BEST ORIGINAL PHOTOS, ART AND WRITING FOR 2008.

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Μόףףý ● ķ ~ May 12, 2008, 2:55pm UTC

Thanks Marilyn.

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LaRue B. May 12, 2008, 4:44pm UTC

sounds delicious!

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J F. May 12, 2008, 5:07pm UTC

Looks wonderful.

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Μόףףý ● ķ ~ May 12, 2008, 5:16pm UTC

:) Thanks!

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Christene,. Silence is golden Duck-tape is silver! May 12, 2008, 7:01pm UTC

Interesting..: o )

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Sue * May 12, 2008, 9:26pm UTC

These look wonderful...it is a keeper!

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Jo C. May 13, 2008, 1:43am UTC

THat does look delicious!

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Μόףףý ● ķ ~ May 13, 2008, 8:21am UTC

Thanks all! :)

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Sarah (I want points) May 13, 2008, 12:53pm UTC

Sounds really good to me!

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Dorine H. May 13, 2008, 12:55pm UTC

I bet it would be even better made with thighs!! I have to try this.

reply to this comment

Μόףףý ● ķ ~ May 13, 2008, 12:57pm UTC

Thanks Sarah.

BLEK! Dorine, you can keep your thighs dark meat is icky.

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Tiffany G. May 13, 2008, 1:03pm UTC

thats different.. tahnks

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Nichole K. May 13, 2008, 1:13pm UTC

Oooh.. That sounds oh so good! All my favorite things all in one.. :)

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Μόףףý ● ķ ~ May 13, 2008, 1:40pm UTC

:) Thanks ladies!

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Stephanie, proud Maw-Maw to my 2 granddaughters, G May 13, 2008, 6:41pm UTC

Sounds great!

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☃ Shannon K. Wendt May 14, 2008, 12:17pm UTC

Thighs with breading? That adds too much greasiness.

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Μόףףý ● ķ ~ May 14, 2008, 1:30pm UTC

Thanks Stephanie.

Shannon, I don't buy dark meat because we don't like it and fortunatley we can afford chicken breasts.

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☃ Shannon K. Wendt May 14, 2008, 1:32pm UTC

Matt really doesn't like dark, but I do if it's in a slow cooked dish. Otherwise it's boneless skinless breasts.

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Μόףףý ● ķ ~ May 14, 2008, 1:38pm UTC

The only person in our house who eats dark meat is Gizmo, but she'll eat every part of the chicken..she's a chicken freak!

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Kevin (''The SiteWizard'') V. May 14, 2008, 1:51pm UTC

Mmmmm.... this recipe does look excellent. The Panko is a great touch, and I might try this with the breasts cut into strips for dipping.

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Μόףףý ● ķ ~ May 14, 2008, 1:59pm UTC

That would be good too,whatcha gonna dip them in Kevin? I love dips and sauces.

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☃ Shannon K. Wendt May 14, 2008, 2:38pm UTC

Our dogs go nuts for poached chicken too!

If I wasn't so lazy, I would cook their food and give them brown rice and chicken everyday. It can't be much more expensive than Science Diet!

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Amy C. May 14, 2008, 7:29pm UTC

This sounds fabulous! Featured in what's for lunch today! Thanks for posting!

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Janna, VP, Ennui May 14, 2008, 8:34pm UTC

This looks good. I frequently make parmesan/panko chicken breasts and will try this recipe. I love the crispiness of panko.

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Quinn (aka Entwife) Blackburn May 15, 2008, 7:56am UTC

Sounds tasty!

..
U

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Μόףףý ● ķ ~ May 15, 2008, 9:41am UTC

Shannon, that's what my neighbors used to do, but she left the bones in the chicken too, she called it chicken stew.

Thanks amy.

Oh Janna, I make chicken with parmesean for breading but I've never combined it with panko...sounds good!

Thanks Quinn.

reply to this comment

Janna, VP, Ennui May 15, 2008, 10:39pm UTC

Let's see if I can remember the recipe off the top of my head:

2 chicken breasts, pounded a bit so the thicker end isn't so thick.

Melt a tablespoon of butter in a small pan. Off heat, stir in about 1/3 cup or so panko. Grate in 1/4 to 1/3 cup or so parmesan and stir it up with some fresh ground black pepper.

Mix two teaspoons of dijon mustard and a teaspoon of white wine vinegar with some salt and pepper. Dip the breasts in the dijon/vinegar and then the panko/parmesan mixture. Put on a parchment lined baking sheet and bake at 450 for 15-20 minutes. Quick, easy, crispy and yummy.

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