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!

Grilled Bruschetta Chicken

Prep Time: 5 min.
Total Time: 30 min.
Makes 4 servings


1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small, boneless and skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate.
REMOVE chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp dressing.
TURN chicken over; place, cooked side up, on foil side of grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165°F).

Click here to watch a video of how to make it