1 cup sour cream
2 tablespoons minced chives
2 tablespoons lemon juice
2 teaspoons celery seed
2 teaspoons paprika
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
2 cups Panko
2 boneless & skinless chicken breasts
1. Preheat oven to 350. In a shallow bowl, combine first seven ingredients. Place Panko in separate bowl. Coat chicken sour cream mixture and then coat with Panko.
2. Arrange chicken in baking pan or oven-proof frying pan; I LOVE this frying pan!. Drizzle chicken with olive oil. Bake uncovered 40 minutes.
Based on a recipe from Taste of Home. I served this with Quinoa with currants and almonds; broccoli with olive oil, garlic, red pepper flakes and white wine; and homemade cranberry sauce.