Chicken Crumble

chicken crumble with crushed saltines and Parmesan cheese
Chicken Crumble
4 to 6 boneless, skinless chicken breasts
Salt to taste
Pepper to taste
1-2 cups sour cream or plain yogurt
1 box cheese crackers (or other crackers, like saltines, or bread stuffing), crushed
¼ cup butter

Grease pan. You can use frozen chicken breasts – just rinse and add to the bake time if needed. Season chicken. Dip in sour cream; roll in crumbs. Place in a foil lined baking dish.  Drizzle butter over chicken. You can also sprinkle parmesan cheese on top. Bake at 350° for 45 minutes. Serves 6. Also good as a cold snack.

Tiffany's Notes: I found this recipe in a church cookbook.  The first time I made it I was astonished I had actually baked chicken that wasn't dry and tasteless!  I do like it with the cheese crackers.  You may not need 1-2 cups of sour cream or an entire box of cheese crackers--it depends on how much chicken you are doing.  

To conserve sour cream I usually place a chicken breast on a plate, add a dallop of sour cream to it, and then spread it around to coat it.  If you put the sour cream on a plate and then dip your chicken in that you'd most likely end up wasting quite a bit of the sour cream.

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