The pressure was on! (Not really. I love our Boston-area blogger network.)
The recipe I chose was one of mine I have made a LOT in my Trenches. This dish isn't fancy, but is definitely tried and true, kid-tested, kid-friendly, and kid-approved.
And delicious, to boot.
Sarah's Sour Cream Chicken
1 to 2 pounds chicken breast or chicken tenderloins
(I used tenderloins for this competition because they cook faster)
16oz container Hood sour cream
1 pack Good Seasons Italian seasoning (found in salad dressing aisle)
garlic powder, salt, pepper, and parsley to taste
2 cups crushed Corn Flakes
Pour packet of Italian seasoning into sour cream container and stir.
Pound chicken until tender.
Coat both sides of chicken in sour cream mixture and then roll in crushed cornflake crumbs.
Season with spices, if so desired.
Place in 9x13 buttered/greased baking dish.
Bake at 375 until chicken is cooked through and cornflakes are lightly browned
(about 30 min for tenderloins; longer for chicken breasts).
Serve with regular sour cream as dipping sauce.