I have been trying out a bunch of new recipes lately and here is another good one that I want to share. What I like best about this recipe is that I can bake this with some veggies tossed in olive oil and dinner is all done at the same time in the oven and I am not having to be in the kitchen.
Easy Peasy Tangy Chicken (Dang, I forgot to take a picture!)
Turn oven on to bake at 425 so it will be to temperature before you put them in.
4 raw boneless, skinless chicken breasts either pounded so they are thinner that normal or cut so they are the same height all the way across
1 cup of sour cream, plain Greek yogurt, or mayonnaise (I actually used a combo of low far sour cream and yogurt)
1/2 cup of Parmesan cheese (I used grated but the tiny bits would also work just fine)
1cup of Italian bread crumbs (I used Panko bread crumbs and sprinkled in some Italian seasoning because that is what I had on hand.)
Take the Parmesan Cheese and mix it with the sour cream (or yogurt or mayo) in a small bowl. Then take each chicken breast and coat both sides with the Parmesan mixture and then coat them with the bread crumbs. You can either sprinkle on the bread crumbs on both sides or put the bread crumbs in a plate and lay the chicken down in them for a more thorough coating. Play the chicken breasts in a baking dish (I used a glass cake dish that was 9X13 that I had lined with parchment for easier clean up) and put them in the 425 degree Fahrenheit (218 Celsius) and bake for about 25-30 minutes (or until the chicken is cooked through and has no pink in the middle).
Now, just set your timer and wait! I had chopped up sweet potatoes, carrots, broccoli, and asparagus before I made the chicken, tossed them in olive oil, spread them out on a cookie sheet and sprinkled on some salt and pepper to roast them at the same time, turning them about half way through.
The chicken is really moist and has a nice tang from the sour cream mixture. Everyone at my table, from the 6 year old on up, liked it!