BAKED ITALIAN CHICKEN
SMOTHERED IN PARMESAN SOUR CREAM
So delicious and best of all it is an easy, quick recipe for busy week nights, or anytime that one does not feel like cooking. The oven does the work for you. The slight tang from the sour cream with the rich, cheesy, sophisticated Italian flavors will make it seem like this recipe was far more complicated than it is. Make a couple of easy sides and dinner or supper is ready!
Ingredients: 
4 large chicken breasts
3/4
cup sour cream (175 mL)
6 tbsp Parmesan cheese (90 mL)
2 tsp Italian seasoning (10 mL)
1 tsp arrowroot powder, OR (5 mL)
cornstarch
1 tsp minced garlic (5 mL)
1 tsp salt (5 mL)
1/2
tsp black pepper (2 mL)
1 cup shredded Mozzarella cheese (250 mL)
1 tsp dried parsley (5 mL)
Instructions:
Preheat the oven to 375°F (180°C).
Pat chicken breasts dry with paper towels. Place in 2 qt (2L) casserole dish. In small bowl, combine sour cream, 4 tbsp (60 mL) Parmesan cheese, Italian seasoning, arrowroot powder, OR cornstarch, minced garlic, salt and black pepper.
Top
chicken breasts with sour cream mixture, shredded Mozzarella cheese, 2 tbsp (30
mL) Parmesan cheese and parsley. Bake 40
minutes, plus, until no pink remains when one cuts through a large chicken
breast.
Yield: 4 servings
1
serving
244.8
calories
32.6
g protein
10.4
g fat
0.2 g fiber
3.5
g net carbs
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