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Sour Cream Chicken

I had a few requests for the chicken dish I mentioned a few days back, so here it is!

This recipe has been a family favorite as long as I can remember - a Sunday dinner standby and frequent birthday request. So easy to make - and to tweak if you'd like - and really, really good.

I have no exact measurements to recommend, just general instructions.:

Set your oven to 350 degrees. Spray a 9x13 baking dish with cooking spray OR melt a little butter in your dish (place the dish in the heating oven just until the butter is melted). I recommend the latter variation if you are preparing this for a special occasion or whenever calories are not a concern. ;)

Begin with sour cream and cracker crumbs. Place the sour cream in a dish - shallow, but deep enough in which to dredge your chicken. Start with perhaps half a container; you can always add more if need be, but you obviously can't put any back. I've never used plain yogurt here but I am sure it would work out well.

For the cracker crumbs, we use Late July organic cheddar crackers or Cheez-its. You could use any crackers you like, but the cheese flavor really makes the dish, I think (of course the butter and sour cream don't hurt either). Place the crackers in a large ziplock bag and crush to a fine crumb with a rolling pin. Pour crumbs into a second shallow dish.

Take a package of boneless, skinless chicken breasts (we like to use the tenders), and dredge each piece of chicken in the sour cream first and then in the cracker crumbs. Turn each time to coat thoroughly. Place the chicken in the baking dish, not overlapping, but side by side.

Now, Bill likes it when I cut up peppers and add them around the chicken to bake alongside. I do too - they add a nice flavor, color and texture.

Put your dish in the oven for approximately 30 minutes. Remove from oven and check the inside of the thickest piece for doneness (no pink, clear juices).

I like to serve this with rice or roasted red potatoes.