- 4 chicken breasts
- 4 slices mozzarella
- 1 cup sour cream
- 3/4 cup Parmesan, freshly grated, divided
- 1 tablespoon corn starch
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, freshly ground
- 1/2 teaspoon pepper, freshly ground
- Parsley, chopped, for garnish
Preheat oven to 375 degrees.
Coat rectangular baking dish with a little olive oil.
Mix sour cream with a half cup of Parmesan, salt and pepper, oregano and basil, garlic powder and cornstarch together.
Lay your chicken breasts in baking dish, top each with a slice of mozzarella and smother the chicken with the sour cream mixture. Top with 1/4 cup remaining Parmesan.
Cook for 1 hour.
Serve chicken over rice. Top with chopped parsley for garnish.
Tried this last night from my Pinterest Board. It can be found here:
NOTES: I doubled the sauce – the chicken breasts were large and I would definitely cut them in half before baking if I did it again. We served with thick egg noodles and a fresh green salad.