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Sour Cream Rosemary Chicken


1 c sour cream, light
1/2 c dijon mustard
2 tsps salt
1/2 tsp rosemary leaves, dried, crushed
6 lbs chicken pieces
2 1/2 c bread crumbs
1/2 c butter, melted

Serving Size : 8

Combine sour cream, mustard, salt, rosemary and pepper. Mix well. Spread mixture over chicken pieces, coating well. Roll chicken in bread crumbs. Arrange in a shallow baking dish. Drizzle with half of the butter. Bake for 30 minutes at 3750F. Remove from oven and drizzle with remaining butter. Bake 30 minutes more or until chicken is golden brown and done.

Per serving (excluding unknown items): 745 Calories; 49g Fat (60% calories from fat); 47g Protein; 27g Carbohydrate; 238mg Cholesterol; 1294mg Sodium




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.