Sour Cream Chicken

I found this recipe on a cooking blog today, and I made it for dinner tonight.  It will definitely become part of our regular dinner repertoire for a few reasons: 1) it was incredibly easy to prepare, 2) clean-up was a breeze and 3) normally picky Evie LOVED it and asked for seconds!

I know there are a few vegetarian Sisters out there - this is a good dish to prepare for your meat-eating family members because there is minimal meat-handling required :)

Along with this chicken we had mashed sweet potatoes and steamed broccoli.

• 2 pounds chicken breasts or tenders
• 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes
• 1 cup (approximately) of sour cream
• kosher salt
• freshly ground pepper
• garlic powder
• 2 tablespoons unsalted butter, cubed

Preheat oven to 375 degrees F.  Lay the chicken close together on a foil lined baking sheet.  Sprinkle with salt, pepper and garlic powder. Coat chicken with a thick layer of sour cream. Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter cubes. Bake for 35 minutes for chicken tenders or up to an hour for chicken breasts. Its ready when the chicken is cooked through and the breadcrumbs are nicely browned.