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#1
Serves/Makes: 4
Ingredients:
1 pound chicken breasts, boned and skinned
6 ounces light sour cream
1/4 cup shredded Parmesan cheese
1 clove garlic pressed
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Italian breadcrumbs
Turn this recipe into a puzzle! [click] 1 pound chicken breasts, boned and skinned
6 ounces light sour cream
1/4 cup shredded Parmesan cheese
1 clove garlic pressed
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Italian breadcrumbs
Directions:
Place chicken in single layer in Pam sprayed 13x9 inch baking pan. Stir together sour cream and next 5 ingredients. Spread mixture evenly over chicken. Sprinkle with Italian breadcrumbs (then I pressed it down). Spray Pam over this (this didn't quite work so in the end I sprinkled olive oil on and then hiked up the oven to 400F). Bake at 350 degrees F 25-30 minutes.
This recipe from CDKitchen for Baked Parmesan Sour Cream Chicken serves/makes 4
#2
Ready in: < 30 minutes ? Difficulty: 2 (1=easiest :: hardest=5)Serves/Makes: 4
Ingredients:
1 1/2 cup dry herb-seasoned stuffing
1/2 cup shredded Parmesan cheese
1/4 cup melted butter
1/2 cup sour cream
4 boneless, skinless chicken breasts
Turn this recipe into a puzzle! [click] 1 1/2 cup dry herb-seasoned stuffing
1/2 cup shredded Parmesan cheese
1/4 cup melted butter
1/2 cup sour cream
4 boneless, skinless chicken breasts
Directions:
Preheat oven to 375 degrees.
In a bowl, combine stuffing, cheese and butter. Stir well to combine and moisten, breaking up any large stuffing pieces. Transfer to a plate or pie pan.
Lightly spread sour cream over chicken and coat with stuffing mixture, pressing well to adhere. Place on a lightly oiled, foil-lined 13-by-9-inch baking sheet. Put any extra mixture on top of chicken.
Bake for 20 to 25 minutes, or until the coating is crisp and the chicken is cooked through.
In a bowl, combine stuffing, cheese and butter. Stir well to combine and moisten, breaking up any large stuffing pieces. Transfer to a plate or pie pan.
Lightly spread sour cream over chicken and coat with stuffing mixture, pressing well to adhere. Place on a lightly oiled, foil-lined 13-by-9-inch baking sheet. Put any extra mixture on top of chicken.
Bake for 20 to 25 minutes, or until the coating is crisp and the chicken is cooked through.
This recipe from CDKitchen for Cheesy Sour Cream Herb Chicken serves/makes 4
#3
Ready in: > 5 hrs ?
Difficulty: 3 (1=easiest :: hardest=5)Serves/Makes: 8
Ingredients:
8 slices bacon
8 boneless, skinless chicken breasts
2 cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour
Turn this recipe into a puzzle! [click] 8 slices bacon
8 boneless, skinless chicken breasts
2 cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour
Directions:
Wrap one slice of bacon around each boneless chicken breast and place in a 3- to 4-quart crockpot.
In medium bowl, combine condensed soups, sour cream and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on LOW for 6 to 8 hours until chicken and bacon are thoroughly cooked.
In medium bowl, combine condensed soups, sour cream and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on LOW for 6 to 8 hours until chicken and bacon are thoroughly cooked.
This recipe from CDKitchen for Sour Cream And Bacon Chicken serves/makes 8
Reviews Snippets for Sour Cream And Bacon Chicken
