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I first pinned this recipe a couple of weeks ago, because the pictures looked so delicious. It was originally called Oma’s Sour Cream Chicken and posted over at the Making Life Delicious Blog. As usual, when the time came to make this yummy main dish, I adapted the recipe, somewhat, for our own family’s tastes and my pantry. Essentially, though, I think I did a fair job of sticking to the basic premise of the recipe.
Easy and delicious!
Well, it is SOOOO incredibly delicious that we ate every bite before I remembered that I hadn’t taken a pretty picture of it, served up on the plate, for you. I would promise to take a good one and update this post for you next time I make it, but that ship has sailed, my friend. We made it again, about a week later, and I forgot, again. Oy! So, I will try to remember to make a gorgeous plate and photograph it for you, when we serve this again, and we WILL be serving this, again. Seriously, it’s better than any chicken I have ever eaten in a restaurant. Making it for guests will make you famous and no one will ever have to know how easy it is. Five ingredients — it doesn’t get simpler.
Note: I have a new tip for prepping your chicken breasts — to use in any recipe, really. You can pound your chicken breasts out to make them all an even thickness, however, I have recently taken to slicing mine in half horizontally, resulting in two chicken breasts “tricking” the eye into seeing two pieces of meat, the same size as the original. They are just thinner. Oddly enough, if it looks the same size, somehow your eyes tell your stomach you are just as satisfied and you stretch your grocery budget in a significant way.
Ingredients
- 5 lbs chicken breasts, sliced in half horizontally or pounded thin (about 3/8")
- 3 - 4 Tablespoons Spike Seasoning
- 2 cups sour cream
- 1 (8 oz) pkg. Italian Panko Bread Crumbs
- 1/2 cup butter (one stick)
Instructions
- Place the chicken breasts on ungreased baking sheets.
- Sprinkle each piece liberally with Spike Seasoning.
- Spread sour cream over each seasoned chicken breast.
- Sprinkle with Italian Panko Bread Crumbs.
- Cut stick of butter into small cubes and dot over chicken breasts.
- Bake at 350 degrees for 35-40 minutes until chicken is done and crumbs are nicely browned.
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Glenda, I do not remember ever seeing “Spike” seasoning. Could you tell me where you buy yours so I have a hint where to look? Also, could you tell me what spices are in it? Thanks,
Aunt Flo
LUV U
Aunt Florene, I can get it at one of the smaller grocery stores here at home, but I have never been able to find it at Wal-Mart. I use it so often, that I normally buy it in bulk on Amazon.com. I think you can get the single jars there, too.
The spice list is long:Salt and sea salt crystals, special high flavor yeast, hydrolyzed vegetable protein, mellow toasted onion, onion powder, orange powder, soy flour, celery leaf powder, celery root powder, garlic powder, dill, kelp, Indian curry, horseradish, ripe white pepper, orange and lemon peel, summer savory, mustard flower, sweet green and red peppers, parsley flakes, tarragon, rosehips, saffron, mushroom powder, parsley powder, spinach powder, tomato powder, sweet Hungarian paprika, celery powder, cayenne pepper, plus a delightful herbal bouquet of the best Greek oregano, French sweet basil, French marjoram, French rosemary, and Spanish thyme.
Spike’s seasoning claims to contain no MSG but does contain hydrolyzed vegetable protein. Please read the following article, and decide for yourself: Hidden Sources of Processed Free Glutamic Acid (MSG) from the Truth in Labeling.
That DOES look easy! I’ve heard of this Spike seasoning before (never tried it)…another blogger highly recommended it. I wonder if my stores have it. Do you use it lots of different things or just this?
Brandie, I use it all the time. I love it in just about everything. It just pops the flavor on whatever you’re cooking.
I’ve been slicing our chicken breasts horizontally too! I do it partly for the same reason as you, it “looks” and “feels” like more food, but also I find it way easier to slice it that way than to try and pound it flat (which tends to be a messy nightmare for me and totally mangles the chicken). I’ve never had a recipe call for this but I do it anyway, and now I don’t feel as weird since you do it too, hehe.
Side story: The other night Eric and I actually had “3″ pieces of chicken, 2 for him and 1 for me, and afterward I told him it was actually just 1 chicken breast and he was shocked. The ones we’d bought were so huge that I’d cut off the pointy end for my piece, and then cut the big, thick part in half horizontally to make his 2 big pieces. It worked great, but those were some super huge chickens. lol.
This looks so good and super easy too! What spice woud you suggest using if I can’t find Spike seasoning?
Looks super Yummy. I’m thinking of making it with some spaghetti. My hubby likes it that way.