More Great Recipes: Dinner | Main Dish | Poultry | Savory

Herb Crumb Crusted Chicken

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Member since 2006

Serves | Prep Time | Cook Time


1 cup sour cream
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon 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 black pepper
1/2 (5-ounce) package melba toast
Cooking spray

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 crum 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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