Crush graham crackers into. Lightly coat a 9×13 baking dish or casserole dish with olive oil.
Mix together sour cream garlic lemon zest salt pepper chives and parsley in a small bowl.
Sour cream baked chicken. Instructions Whisk together sour cream mayonnaise lemon juice Worcestershire sauce salt paprika garlic powder and pepper. Smother the chicken with the sour cream mixture. Preheat your oven to 375 degrees F.
Preheat oven to 375 degrees F 190 degrees C. Lightly coat a 913 baking dish with nonstick spray and set aside. Cover a baking sheet with foil.
Step 2 Beat egg in a small bowl then pour egg beat into a shallow dish or bowl and blend in sour cream. The safe minimum temperature for chicken is 165 F74 C. Put your chicken breasts on top.
Place the chicken breasts in a baking dish that has been sprayed with cooking spray. In another bowl stir together sour cream cream of mushroom soup and mushrooms. Mix together the sour cream half cup of the freshly grated Parmesan cheese salt pepper garlic onion powder and red pepper.
Preheat oven to 350 degrees. Arrange the coated chicken in the prepared baking pan. In a medium bowl mix together the sour cream garlic powder seasoned salt pepper and 1 cup of.
Preheat oven to 375F. Bake the chicken in the preheated oven for 35 to 45 minutes or until it is tender and the juices run clear. Add the chicken to the sour cream mixture and toss to coat.
Lay your chicken breasts in baking dish. Remove the chicken breasts from the sour cream mixture and coat the pieces thoroughly with the breadcrumbs. Mix together sour cream with a 12 cup of Parmesan oregano basil garlic powder salt and pepper.
Pour over the chicken. Roll the chicken breasts in the flour mixture and place in a 9×13 casserole dish. Sprinkle the italian seasoning pepper and salt on top.