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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 1 |
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A recipe from my mother-in-law. Tasty and simple...just what I like! You can probably be fine using fat free sour cream, but I never do. This is for sure not a recipe for weight watchers, but I'm sure can be chiseled down some. What can I say, my husband was born and raised on a dairy, and we use real butter and all the other good stuff assoicated with cows...not fat free. (Except for the half and half which I buy for my tea...makes me feel a little bit better) Ingredients:
4 boneless skinless chicken breast halves |
8 ounces sour cream |
1/2 cup half-and-half, fat free |
1 cup all-purpose flour |
2 cups pecans, finely chopped |
4 tablespoons sesame seeds |
2 teaspoons paprika |
1 1/2 teaspoons pepper |
1 1/2 teaspoons seasoning salt |
1/4 teaspoon cayenne pepper |
4 tablespoons butter, divided |
Directions:
1. Melt 2 tablespoons of the butter in a 9 x 13 baking dish and swish around to coat the dish.
2. Stir together sour cream and half and half and put in a gallon zip loc bag.
3. In another gallon zip loc bag, combine flour, pecans, sesame seeds, paprika, black pepper, cayenne pepper and seasoning salt.
4. Dip chicken in sour cream mixture, then coat in flour mixture.
5. Place coated chicken in baking dish.
6. Melt and drizzle remaining butter (2 T) over chicken.
7. Bake, uncovered, at 350 for approx 45 minutes or until chicken is done.
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