Tuesday, October 25, 2011

Try This Recipe

     I have been cooking meals since I was in jr. high and my mom went back to work. I guess after all those years of eating my own food it's hard to get excited about something new, but I found a recipe on Pinterest the other day and I thought the fam would like it. It had sour cream in it and if any of you know us personally you know that that is one of the top ten things we love to eat that we know we really shouldn't. Along with bacon, butter and a few other yummy heart stoppers.
     Anyhow, this recipe is so ridiculously easy that it is going into the permanent rotation. Here it is.

Oma’s Sour Cream Chicken

Time for another Oma classic.  File this one under easy weeknight dinner.  As an avid follower of the Tao of Oma, you know that Oma is all about simple, easy, hearty food.  Her Sour Cream Chicken is no exception.  Wait until you see just how Oma this recipe is.
Oma’s Sour Cream Chicken
Print-Friendly Recipe
  • 2 pounds chicken breasts or tenders (Oma prefers breasts)
  • 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes (Oma accepts 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 classic Oma in that it is less about the 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.

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