Enough crumb mixture will be left over to make the recipe another time, or you can use it in place of dry breadcrumbs in your meat loaf recipe. To save it, freeze in a zip-top plastic bag. The sour cream marinade keeps the chicken moist and the bread-crumb coating in place.
1 cup reduced-fat sour cream
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1 garlic clove, minced
6 (6-ounce) skinless chicken breast halves
2 teaspoons dry mustard
1 1/2 teaspoons salt
1 1/2 teaspoons dried thyme
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 (5-ounce) package melba toast
How to Make It
Preheat oven to 375°.
Combine first 6 ingredients in a large zip-top plastic bag. Add the chicken; seal and marinate in refrigerator for 2 hours, turning bag occasionally.
Combine mustard and the next 5 ingredients (mustard through toast) in a blender or food processor; process until finely ground. Place 1/2 cup crumb mixture in a shallow dish; reserve remaining crumb mixture for another use.
Remove chicken from bag; dredge in crumb mixture. Place the chicken, breast sides up, on a jelly-roll pan coated with cooking spray. Bake at 375° for 40 minutes or until done.
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