Herb Crumb Crusted Chicken
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Preheat oven to 375°.
  2. Combine first 6 ingredients in a large zip-top plastic bag.
  3. Add the chicken; seal and marinate in refrigerator for 2 hours, turning bag occasionally.
  4. Combine mustard and the next 5 ingredients (mustard through toast) in a blender or food processor; process until finely ground.
  5. Place 1/2 cup crum mixture in a shallow dish; reserve remaining crumb mixture for another use.
  6. Remove chicken from bag; dredge in crumb mixture.
  7. Place the chicken, breast sides up, on a jelly-roll pan coated with cooking spray.
  8. Bake at 375° for 40 minutes or until done.