Tuesday, July 31, 2012

Moist & Crispy Chicken Breasts

This was super awesome! It reminded me a lot of the Ranch Fried Chicken I made back in September. But the flavors were even better! The beef bouillon cubes add a lot to the flavor. The chicken was moist, as the title suggests. And it was easy! Give this a try!

Moist & Crispy Chicken Breasts-adapted from Tasty Kitchen
Total Time: 50 Minutes
Serves 4
  • 4 skinless, boneless chicken breasts
  • 1 1/2 cups panko breadcrumbs
  • 1 cube beef bouillon, crushed to a powder
  • 2 teaspoons onion salt
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup sour cream
  • 1 stick butter
Preheat oven to 375 F.
Butter a 13×9 glass baking dish. Melt the rest of the butter and set aside.
Mix together all of the dry ingredients on a plate.
Coat each piece of chicken in sour cream thoroughly.  Dredge the chicken piece through the breadcrumb mix, coating it completely. Place the coated piece in the baking dish, and repeat with the rest.
Arrange chicken in the baking dish until they fit and there is about 1/2 inch of space between each one.
Once all of the chicken is in the pan, drizzle the melted butter over each piece of chicken as evenly as possible. You don’t need to be super precise.
Bake the chicken for 45-50 minutes at 375 degrees, uncovered.

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