Sour Cream CK

▪ 2 pounds chicken tenders or chicken breasts
▪1 1/2 cups of Pepperidge Farm Seasoned Bread Crumbs (accept no substitutes)
  ▪ 1 cup (approximately) of full fat sour cream
  ▪ kosher salt
  ▪ freshly ground pepper
  ▪ garlic powder
  ▪ 1/2 cup unsalted butter, cubed

Preheat oven to 375 degrees F.
This is less about recipe and more about the process. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder.

Coat with a thick layer of sour cream.

Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter.

Bake in a 375 degree F oven 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. In fact, the best part may be the breadcrumbs, even the crusty parts that kind of fall around the edges of the pan. The chicken is moist with lovely crunchy buttery bits on top.

Enjoy!

Cheddar Broccoli Soup

Broccoli Cheddar Soup – Panera Style

• 2 T. Butter, melted
• 1 large onion, chopped
• 1/2 c. butter, melted
• 1/2 c. all purpose flour
• 4 c. half and half
• 4 c. chicken broth
• 1 lb. fresh broccoli
• 2 cups, julienned carrots
• salt and pepper, to taste
• 1/2 t. nutmeg
• 16 oz. sharp cheddar cheese, grated

Saute onion in butter.  Set aside.   Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add half and half.  Add chicken stock, still whisking.

Simmer 20 minutes.

Add broccoli, carrots and onion.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper.  The soup will have thickened by now.

Carefully transfer soup mixture to blender and puree.  Return soup to pot (or crockpot) over low heat.  Add cheese.  Stir until well blended.  Add nutmeg right before serving.

Makes 8-10 servings.