I baked a pretty good, easy chicken dish over the weekend before the death cold hit me. It’s not the healthiest dish, so I suggest loading up on the veggies. The recipe suggested to pair it with some creamy pasta but I really don’t think it needed it – the garlicky green beans did just fine.
1. The recipe says to slice the chicken to create a butterfly fillet – I filleted some of the breasts and left others alone and didn’t really notice a difference, so it’s up to you. Season chicken with salt and pepper.
2. Mix sour cream and milk together. Coat chicken breast in sour cream mixture, and then coat in crushed croutons.
3. Bake at 300 degrees for 45 minutes uncovered, until chicken is cooked through.
For the side dish I sautéed some fresh green beans in some garlic and soy sauce for approximately five minutes until they were fork tender, but still crisp. The dish was a little heavier than I usually like it, but the taste was pretty good.