2 pounds chicken breasts
1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes
1 cup (approximately) of full fat sour cream
kosher salt
freshly ground pepper
garlic powder
1/2 cup unsalted butter, cubed
Preheat oven to 375 degrees. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream. Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter. Bake for 35 minutes for chicken tenders or up to an hour for chicken breasts. It's ready when the chicken is cooked through and the breadcrumbs are nicely browned.
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