Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup sour cream
- 1 packet dry onion soup mix
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the sour cream and dry onion soup mix.
3. In a separate bowl, mix together the breadcrumbs, Parmesan cheese, and chopped parsley.
4. Season the chicken breasts with salt and pepper.
5. Dip each chicken breast into the sour cream mixture, making sure to coat both sides.
6. Place the chicken breasts in the breadcrumb mixture, pressing the mixture onto the chicken to ensure it sticks.
7. Place the chicken breasts in a baking dish and cover with aluminum foil.
8. Bake in the preheated oven for 30 minutes.
9. Remove the aluminum foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 18g
Carbohydrates per serving: 19g
Protein per serving: 40g
Substitutions for ingredients:
- Greek yogurt can be used instead of sour cream.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of grated cheese can be used instead of Parmesan cheese.
Variations:
- Add garlic powder or paprika to the breadcrumb mixture for extra flavor.
- Use chicken thighs instead of chicken breasts.
- Add sliced onions and bell peppers to the baking dish for a one-pan meal.
Tips and tricks:
- Make sure to press the breadcrumb mixture onto the chicken to ensure it sticks.
- If the breadcrumbs are not browning, broil the chicken for the last few minutes of cooking.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of rice or with roasted vegetables.
Garnishes:
Garnish with additional chopped parsley.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If the chicken is not cooked through, bake for an additional 5-10 minutes.
- If the breadcrumbs are burning, cover the baking dish with aluminum foil.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Sour cream and onion is a popular flavor combination in many dishes, including chips and dips. This recipe puts a twist on the classic flavor by using it as a coating for chicken.
Flavor profiles:
Creamy, tangy, savory
Serving suggestions:
Serve hot with your favorite side dishes.
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