The other night Ken and I had friends over and we were just going to make something simple, easy and you know no stress. We had chicken out and were just staring into our fridge. I looked at him and said I will call my friend Lucienne and she will give us an idea. She is a food genius! This chicken breast was so easy to make and tasted so good we had to share it with you.
Creamy Cheesy Chicken
- 4 chicken breast, skin on, bone in
- 1 cup sour cream -
- ⅔ cup parmesan cheese, shredded if using another cheese use ¾ cup
- 1 large egg, beaten
- 1 teaspoon sage, tarragon or thyme
- salt -
- pepper -
- olive oil
- Preheat your oven to 400 degrees. Prepare a rimmed baking sheet covered with tinfoil and a rack coated with cooking spray. Set aside. In a medium sized bowl combine sour cream, cheese, and egg. Add ¼ teaspoon of salt and pepper. Add your sage, tarragon or thyme. Rinse and dry chicken breasts with paper towel so they are totally dry. Using your finger, carefully loosen the skin from the breast meat to create a sort of pocket. Spread mixture under the skin of the chicken. Rub a final coat of the olive oil on the chicken breasts and place them on your prepared pan, skin side up. Sprinkle all of the chicken breasts with pepper and a little salt. Bake for 45-55 minutes, or until juices run clear. Allow to rest for 5 minutes or so before serving. Enjoy!