Main Dish

Grilled Onion and Sour Cream Marinated Chicken Breast

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  • 4 pieces chicken breast, boneless, skinless
  • 1 1/3 cup Kemps Sour Cream
  • 2 1/2 tsp garlic, minced fine
  • Salt and pepper, to taste
  • 1 cup bread crumbs
  • 6 tsp Parsley, chopped
  • 8 onion, 1/2" slices
  • 1 Tbsp olive oil
  • 1/2 cup Kemps Sour Cream
  • 1/2 cup Kemps Milk


  1. Preheat oven to 400 F.
  2. Pound chicken thin between two pieces of plastic wrap. Cut each breast in half.
  3. In a small bowl, mix 11/3 cup sour cream and garlicup Season with salt and pepper.
  4. Marinate chicken in sour cream and garlic mixture for at least 1 hour in the refrigerator covered.
  5. Mix bread crumbs and parsley in a medium bowl.
  6. Remove the chicken from the sour cream mixture. Remove excess coating. Place chicken into the breadcrumbs and bread thoroughly on both sides.
  7. Place the breaded chicken on a baking sheet and bake for 12-15 minutes or until the chicken reaches an internal temperature of 160F.
  8. Coat onions with olive oil and season with salt and pepper.
  9. Grill on each side and serve with chicken (optional).
  10. Mix sour cream and milk in a small bowl. Lightly season with salt and pepper and pour into a squeeze bottle. Top the cooked chicken with this sauce as pictured above.

Serves 8

Serving Suggestion: Serve with rice pilaf and grilled onion.

Per Serving: 496 Calories; 14g Fat; 62g Protein; 24g Carbohydrate; 158mg Cholesterol; 171mg Calcium; 7g Saturated Fat; 411mg Sodium

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