Sour Cream Chicken

This one was on the same page of the Jan/Feb 2010 issue of Simple and Delicious as the Mexican spoon bread.  Hubby immediately wanted to try it.  I used 4 skinless chicken thighs instead of the cut up broiler/fryer, mainly because that’s what I had on hand.  According to S and D, this makes 4 servings at 365 calories and 15 grams of fat, but I am inclined to think that what I made was less, as half the breadcrumbs went in the garbage and so did half the sour cream mixture.  The end results was unique and tangy, though a bit more Worchestershire sauce than I prefer.  Definitely something different.

Ingredients:

1 cup reduced fat sour cream
2 tbsp minced chives
2 tbsp lemon juice
2 tsp celery salt
2 tsp paprika
2 tsp Worchestershire sauce
1 small clove of garlic, minced
1 1/4 cups seasoned breadcrumbs
2-3 pounds chicken
2 tablespoons reduced fat butter, melted

Directions:

In a shallow bowl, combine the first seven ingredients.
Put breadcrumbs in a separate shallow bowl.
Coat chicken with sour cream mixture, then coat with breadcrumbs.
Arrange chicken on a rack in a foil lined baking pan. (I neglected to notice this instruction and cooked mine on a cookie sheet coated with cooking spray.
Bake, uncovered at 350 degrees for 30 minutes.
Drizzle with butter.
Bake for an additional 15-20 minutes longer or until juices run clear.

Printable version.