Email to Rita Flynn      

Recipe Categories: shugga's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENMEALS COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT HOLIDAYfOODS HungryGirl LOWCARBOHYDRATE LOWFAT MainCourseMeal MARINADES MEATS MUFFINS PASTA POTPOURRI POULTRY PRESSURECOOKER RELISHES RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS THESOUTHBEACHDIET VEGETABLES VEGETARIAN WeightWatchers

Diane's Nutty Chicken




Source of Recipe


Savoring the Seasons Riverside Cookbook of New Bern, NC






Recipe Introduction


This was very good.





List of Ingredients



• 2 cups non-fat sour cream
  
• 1 tablespoon melted butter
  
• 1 cup finely chopped nuts (hazelnuts, pecans or peanuts)
  
• 6 boneless chicken breast halves
  
• 1 teaspoon Dijon mustard
  






Instructions



1. Combine 1/3 cup of the sour cream and the butter in a shallow dish and mix well. Place the nuts in another shallow dish. Dip the chicken breasts in the sour cream mixture, then roll in the nuts to coat. Refrigerate, covered, for 3 hours. Place the chicken in a roasting pan. Bake at 350 degrees F. for 20 minutes or until cooked through. Remove the chicken to a platter and keep warm in a 200 degree F. oven.
   
2. Combine the remaining 1 2/3 cups sour cream with enough mustard to produce a mild mustard flavor. Discard the drippings from the roasting pan. Add the sour cream mixture to the pan and stir to scrape up any browned bits from the bottom. Spoon a portion of the sour cream mixture on each serving plate. Top with a warm chicken breast.
   






Final Comments


Serves 6.