4 boneless, skinless chicken breasts
1 c. sour cream
2 Tbsp. lemon juice
1 roll Ritz crackers, crushed
1/4 c. butter, melted
1 Tbsp. poppy seeds
Combine sour cream and lemon juice in a large bowl. Add the chicken breasts and stir until all pieces are coated with sour cream. Cover and refrigerate for at least 4 hours.
Preheat oven to 375. In a shallow dish, combine crackers, melted butter and poppy seeds. Remove chicken from sour cream mixture and dip into cracker mixture, coating well. Place in a greased 9x13 inch baking dish. Bake for 30-40 minutes or until chicken is cooked through.
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