Sunday, November 22, 2009
Keith's sour cream shake and bake chicken
This is my modification of a recipe I found on the web.
Use three or four skinless chicken breasts (or whatever quantity you want, but a pan holds four large ones).
- Make crumbs from 1/3 to 1/2 a box of Ritz crackers.
- Add spices (basil, pepper, parsley - whatever you want).
- Pour the crumbs into a large ziplock bag.
- Put about 1/3 of a container of sour cream on a plate and add some chopped garlic (the commercial type in jar mixes well).
- Roll the chicken in the sour cream and then transfer into the bag to cover with the crumbs.
- Place in a shallow oiled or sprayed baking pan.
- Sprinkle the chicken pieces liberally with Parmesan cheese.
- Bake for an hour at 350
This recipe has the Ed and Rosalie Soltys seal of approval.
Use three or four skinless chicken breasts (or whatever quantity you want, but a pan holds four large ones).
- Make crumbs from 1/3 to 1/2 a box of Ritz crackers.
- Add spices (basil, pepper, parsley - whatever you want).
- Pour the crumbs into a large ziplock bag.
- Put about 1/3 of a container of sour cream on a plate and add some chopped garlic (the commercial type in jar mixes well).
- Roll the chicken in the sour cream and then transfer into the bag to cover with the crumbs.
- Place in a shallow oiled or sprayed baking pan.
- Sprinkle the chicken pieces liberally with Parmesan cheese.
- Bake for an hour at 350
This recipe has the Ed and Rosalie Soltys seal of approval.
Labels: food
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