Herb Crusted Chicken

I think we all need more easy, quick and yummy dinner recipes and so I have my favorite one for you today! I have loved this Herb Crusted Chicken for years. This recipe comes from the Pen Court from BYU campus. It's a restaurant run by the students in the Dietetic Program, open just for lunch. Their food is amazing and I really miss it! My sister first introduced me to this place when I was a freshman in college then later on my husband worked there as a cashier when we were dating. So whenever I make this dish I have many fond memories.

This dish is super easy! All you do is marinate the chicken in sour cream and a few spices. Then coat it in breadcrumbs, drizzle a little butter over it and bake it! The flavor in the breading is to-die-for! I just love it! And you can even freeze it too! You just freeze the chicken breasts coated in the sour cream/spice mixture then when you want to bake it just pull it out, let it thaw and bread the chicken breast. I've done it before and it's great!

Herb Crusted Chicken
Recipe slightly adapted from SDA Cookbook- BYU Dietetics Program 2007-2008 Edition
Ingredients:
1/2 cup sour cream
1 tsp salt
1/2 tsp Worcestershire sauce
1/8 tsp. pepper
1 Tbsp. lemon juice
1/4 tsp. celery salt
1/2 tsp. paprika
4-5 chicken breasts
1 cup Italian seasoned bread crumbs
butter, melted

Directions:
In a gallon zip-lock bag add first 7 ingredients and mix together. Add chicken breast and marinate for at least an hour or overnight. (*You can freeze it at this point.) Coat marinated chicken in bread crumbs. Place on a baking pan and drizzle with melted butter. Bake at 325 F for about 30 minutes or until chicken is cooked through.