So Quick, So Easy, So Good!

Since the youngest child, Tia, last year did 7 months as a vegetarian, our eating habits within the family have changed a little bit. She has since started eating poultry, but beef and pork are definitely off her list of protein choices. That has caused a naturally occuring shift towards more chicken as the go to protein rather than beef. We've also incorporated more fish. Right now, I'm trying to work it to at least once a week but I've had to do some convincing with the girl and her Dad. And we eat a few more meatless main dishes. Those are few and far between but we're tring. Which is quite a feat in a family that is mostly made up of carnivores. ;v)

This last week I found two really, really good recipes. Not only are they tasty and the chicken super tender, they are easy and quick. Bonus! And they both involve one of my favorite ingrediants of all time. Sour Cream! Bless the person who discovered sour cream! What can I say. My Hungarian blood runs white with the stuff!

And unfortunately I have no pictures for either. Because we devoured them before I could think to take pictures. Because when it involves sour cream there are no rules of picture taking decorum.

OVEN BAKED SOUR CREAM CHICKEN

-1 pkg. bone in chicken thighs, deskinned (8 - 10 thighs)
-1/2 cup sour cream
-1/4 cup light mayo
-3 Tbsp. lemon juice
-1/4 tsp. Worcestershire sauce
-1/4 tsp. paprika
-1 garlic clove, minced OR 1/4-1/2 tsp. granulated or powdered garlic
-1/4 tsp. seasoned salt
-1/8 tsp. pepper, fresh ground if you've got a grinder
-1 1/2 c dry bread crumbs

Combine sour cream, lemon juice, worcestershire, paprika, garlic, seasoning salt, and papper in a large bowl. Add chicken, turning to coat. Cover and refridgerate minimum 2 hours and up to overnight.

Preheat oven to 350*F. Lightly spray or grease a shallow 13 x 9 roasting pan. Place crumbs in deep bowl. Add salt to taste if desired and stir well. Add chicken one at a time and coat well with crumbs. Place in roasting pan. Bake, uncovered 45 - 50 minutes until tender.

Try not to elbow each other to get seconds.


SALSA CHICKEN

-4 - 6 chicken breasts, thawed if out of the freezer
-4 tsp. taco or mexican seasoning mix
-1 cup - 1 1/2 cups salsa ( I used Peach Mango Salsa and it was awesome!!)
-1 - 1 1/2 cups shredded cheddar
-4 Tbsp. sour cream
-1 tomato, diced
-2 green onions, sliced
-jarred jalepeno peppers, optional

Preheat oven to 375*F. Lightly grease a 13x9 baking dish. Rub chicken breasts on both sides with the taco seasoning. Pour salsa over each breast, covering the whole breast.

Bake for 20 - 25 minutes, until chicken is tender and juices run clear.

Sprinkle evenly with cheese and continue baking until cheese is melted and bubbly.

Top with sour cream, chopped tomatoes, green onions and jalepenos.

I served with brown rice mixed with niblets corn and little bit of chili powder. Yummy!


DISCLAIMER: Living to Tell the Story is not responsible for any addictions to sour cream that consuming the above recipes may cause.