| |
| One of my favorite meals! |
| |
| 8-10 large |
|
boneless chicken breasts skinned and flattened to even thicknesses |
|
| 1 pint |
|
sour cream |
|
|
|
worcestershire sauce |
|
|
|
lemon juice |
|
|
|
salt |
|
|
|
pepper |
|
|
|
bag of pepperidge farms stuffing mix crumbs (herb flavor) |
|
| 1 |
|
stick butter |
|
|
|
| |
| 1 |
Take pint of sour cream and add worcestershire sauce until the color of butter pecan ice cream. Add lemon until it smells wonderful, then add salt and pepper to mixture. Cut breasts into half then, put in sour cream mixture and let sit over night, make sure it is completely covered. |
| 2 |
Next day, roll sour cream chicken into pepperidge farms stuffing mix crumbs. Place on buttered casserole dish and put on pat of butter on each breast piece. Cook covered with lid or in foil 30 minutes in 350° oven then turn and leave foil off for another 30 minutes. |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Source: Paula ARG Kernachan
I first had this meal when I went home with Dwight Oliver from UNC-A his step mother made this chicken and served it with buttered broccoli and rice that was cooked with cream of mushroom soup and almond slivers... she also served hot rolls with this and I have to tell you it was mmmm mmmmm good!
|
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |