Anyone who knows me, knows I rarely eat chicken. There is nothing I hate more than biting into a dry chicken breast and hearing my teeth squeak while I chew. So finally I broke down and asked a friend (who eats primarily chicken) what her go-to recipe was. Turns out it was pretty good and easy to make!
Ingredients
Two chicken breast, trimmed (I try to get ones that are on the thinner side)
1/4 to 1/2 cup Sour Cream
1/4 to 1/2 cup grated Parmesan cheese
Sprinkle of Italian seasoned panko bread crumbs
Salt and pepper to taste
Instructions
- Preheat over to 350 degrees
- I always rinse my chicken breast and let them air dry or pat them dry with a paper towel, this is optional
- Sprinkle chicken breast with salt and pepper
- In a separate bowl, combine sour cream and parmesan to make a paste (feel free to adjust the amounts of either to suit your taste)
- Spread a layer (thick or thin) of the sour cream paste over the chicken breast
- Sprinkle panko bread crumbs in a thin layer over the top of the sour cream paste
- Bake for 30-40 minutes until the internal temp reach 165 degrees (I always use a Meat Thermometer
to check because I’m leery of rare chicken but also don’t want to over cook it).
to check because I’m leery of rare chicken but also don’t want to over cook it).
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