Prep 20 mins
Cook 45 mins
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)
- 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
- 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.
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!!
This is good stuff! The chicken is so moist and just thinking about it makes me want more. The only think a changed was I halved all of the ingredients except the chicken. There was plenty enough for my little chicken breasts. I also didn't use bags and instead used bowls. I can't wait to make this again. I'm sorry I didn't get a picture--we just couldn't wait to eat.