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Hi, and welcome to Dinner Tonight. My name is Courtney Davis and I'm a county Extension agent with
Texas A&M AgriLife Extension Service. Today we're going to be
making one of my favorite low-cost, nutritious, and
very simple recipes, sour cream baked chicken. This
recipe actually only has about four ingredients,
super easy to put together. I use this recipe a lot at home.
And one of my favorite things about it is that it's super versatile; you can experiment with different flavor
profiles using this basic recipe. We're going to start off with four
boneless, skinless chicken ***. When I got this chicken breast,
I went ahead and pounded it with a rolling pen to make it
a uniform thickness so that it will cook appropriately.
When I did that, it made them super huge. So what I've done is I've
gone ahead and cut those two chicken *** into four smaller portions,
but you could go ahead and use the full four chicken ***.
I'm not even going to season these because the next ingredient that we have is
one sleeve of saltine crackers. The saltine crackers have plenty of
salt in them to offset the chicken, to season the chicken, so I don't even
salt and pepper and season my chicken. So, one sleeve of saltine crackers.
I put them in a zip-top bag and crush them using a
rolling pin. If you have kids that are wanting to help out in your kitchen, great way to get
them involved. Give them the zip-top bag, make sure it's sealed really well,
throw the crackers in there, and let them have at it. OK,
I'm going to put in about 2 tablespooons of a salt-free seasoning.
Use any flavor of your choice. Today I'm using lemon pepper and herb
seasoning. So, toss it in a zip-top bag and give it a good
shake to make sure that those, , ,that that
seasoning is mixed throughout those cracker crumbs. OK.
The next ingredient and the last ingredient we have is about a
cup of light sour cream. Fat-free sour cream--the recipe
is called sour cream baked chicken. I'm not a huge fan of that baked sour
cream flavor. But, in all honesty, whenever you
get the chicken baked, you don't even taste the sour cream.
So, what I'm going to do is take our chicken pieces, I'm going to
dredge it in the sour cream until it's got a thin coat on it,
and then drop it in
our cracker crumbs and get them lightly coated.
I have a 9 by 13 baking dish over here that I have sprayed lightly
with a nonstick cooking spray, so I'm just
going to lay these over in the dish.
One of the things I love most about this
recipe is that it is so versatile. You can use basically any flavor profile you
want. Uh, I've done it before and my husband's favorite way to eat
it is to flavor the sour cream a little bit.
Instead of the cracker crumbs, I used buffalo wings
sauce, just a couple of tablespoons in the sour cream mixture. Gave it a little
bit of a kick in that buffalo wing flavor that he likes so
much. So, there's number two.
Now I'm going to finish breading these other two chicken ***. Once I'm done with those, they're
going to go into a 350-degree oven for about 20 to 30 minutes.
Because I've pounded to where they are about a quarter of an inch thick, they're probably going to cook
for a shorter amount of time. So, I'll put these in a 350-degree oven and we'll be back
as soon as they're finished. I've just pulled our chicken out of the oven.
I tested for doneness by using a food thermometer.
I take the food thermometer and stick it into the side of the chicken, into the thickest part
away from a bone, and make sure that it reads at least
165 degrees. Our chicken is done, so we're going to plate it. Again,
this recipe makes four servings. Feel free to play with any kind of flavor
combinations that you're interested in. But I usually serve this
recipe with a side dinner salad and my family's favorite
vegetable. So, the next you're wondering what's for dinner tonight, I hope you'll remember
Texas A&M AgriLife Extension Service.