Page 112 - UMass2018_CookBook

Ingredients
Serves 6 to 10
1 cup (16 tablespoons) unsalted butter
1 (16-ounce) container sour cream
1⁄4 cup milk
6 to 10 boneless skinless chicken breasts
2 to 3 cups Kellogg’s Corn Flake Crumbs
Lawry’s seasoned salt Ground black pepper
Mimi's
Chicken Classic
Costello Family, North Easton, MA
“This recipe has been handed down from Jared’s Italian grandmother, Mimi. It is a family favorite and one that can be easily prepared ahead of time for a special guest dinner or prepped and delivered to another. Everyone - young and old - LOVES this dish!” — Sandra and Larry Costello
Preparation
1. Preheat oven to 350°F. Cut each stick of butter into 16 equal pieces. Place 1 piece of butter for each piece of chicken breast on the bottom of 1 or 2 baking dishes.
2. In a large bowl, whisk the sour cream and milk together to a yogurt-like consistency. Place the chicken in the sour cream mixture and stir to coat. Place the corn flake crumbs in another bowl.
3. Using a fork, remove a chicken breast from the sour cream mixture and coat both sides with the corn flake crumbs, pressing gently to adhere. Place the breaded chick- en breast on top of a piece of butter in the baking dish.
102 | TASTE OF HOME