Recipe by Noni Suzanne
A recipe from my mother-in-law. Tasty and simple...just what I like! You can probably be fine using fat free sour cream, but I never do. This is for sure not a recipe for weight watchers, but I'm sure can be chiseled down some. What can I say, my husband was born and raised on a dairy, and we use real butter and all the other good stuff assoicated with cows...not fat free. (Except for the half and half which I buy for my tea...makes me feel a little bit better)
Top Review by Domestic Goddess
This was very good, but also very messy to make, so I would suggest adding the wet ingredients, as well as the dry ingredients, into two separate (8 or 9-inch) pans, when coating the chicken, and not in gallon size ziploc bags. I didn't use fat-free half-and-half in this recipe, instead, I used regular half-and-half, nor did I use the sesame seeds, (my husband doesn't like sesame seeds). I don't think it's an ingredient that would be missed or needed in the recipe. I did use 5 (6-8 oz.) boneless, skinless, chicken breasts in this recipe, and I think I still could of added another one, as I had plenty of wet ingredients as well as dry ingredients leftover. I had to use 2 baking pans for this recipe, one (8-inch) and one (13x9-inch) pan. I baked the chix breasts for 45 minutes in a 350 degree oven, as that's the time and oven temp I use when I bake my breaded chicken breasts in the oven, and as always, they turn out great baked that way. I think if I'd of baked them for 40 minutes in a 375 degree oven, the breasts probably would of dried out, and been over-cooked. Also, I did use a bit more of the melted butter for this recipe. I ate my chicken with some barbecue sauce, and the bbq sauce I used was Hunts Original. Thank you Noni Suzanne for this posting "delicious" tasting chicken recipe. It was very good!!
- 4 boneless skinless chicken breast halves
- 8 ounces sour cream
- 1⁄2 cup half-and-half, fat free
- 1 cup all-purpose flour
- 2 cups pecans, finely chopped
- 4 tablespoons sesame seeds
- 2 teaspoons paprika
- 1 1⁄2 teaspoons pepper
- 1 1⁄2 teaspoons seasoning salt
- 1⁄4 teaspoon cayenne pepper
- 4 tablespoons butter, divided
Directions See How It's Made
- Melt 2 tablespoons of the butter in a 9 x 13 baking dish and swish around to coat the dish.
- Stir together sour cream and half and half and put in a gallon zip loc bag.
- In another gallon zip loc bag, combine flour, pecans, sesame seeds, paprika, black pepper, cayenne pepper and seasoning salt.
- Dip chicken in sour cream mixture, then coat in flour mixture.
- Place coated chicken in baking dish.
- Melt and drizzle remaining butter (2 T) over chicken.
- Bake, uncovered, at 350 for approx 45 minutes or until chicken is done.