Cheesy Sour Cream Herb Chicken Recipes

Steps:

• For garlic herb cheese: Preheat oven to 375 degrees F.
• Finely chop herbs. Place soft cheese in small mixing bowl. Combine the soft cheese with herbs, finely grated or pasted garlic and lemon juice and zest (or unwrap store-bought Boursin cheese) and place in a small bowl.
• For the spatchcock chicken: Work with raw poultry on a clean rubber board.
• Have a large foil-lined rimmed baking sheet with a wire rack set inside of it near the cutting board you're working on.
• Clip tips of wings with poultry shears. Place chicken breast-side down and remove the spine of the bird by cutting along either side of it in slow even strokes with shears, then turn the bird over and evenly press down on the breastbone to flatten the bird out.
• Loosen the skin under the breasts and over the thigh and leg meat and evenly distribute the cheese. Drizzle the skin with EVOO or spray lightly with non-aerosol cooking spray, then season with kosher salt and coarse black pepper.
• Roast chicken on middle rack for 15 minutes, then reduce heat to 350 degrees F and roast 40 to 45 minutes more to an internal temperature of 160 to 165 degrees F.

Steps:

• Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
• In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
• Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
• Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
• Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine stuffing, cheese and butter. Stir well to combine and moisten, breaking up any large stuffing pieces. Transfer to a plate or pie pan.
• Lightly spread sour cream over chicken and coat with stuffing mixture, pressing well to adhere.
• Place on a lightly oiled, foil-lined 13-by-9-inch baking sheet. Put any extra mixture on top of chicken.
• Bake for 20 to 25 minutes, or until the coating is crisp and the chicken is cooked through.

Steps:

• Remove skin from chicken, if desired.
• Rinse chicken; BUT don't pat dry.
• In a plastic bag; combine cornflake crumbs with all the seasonings.
• Place chicken. one or two pieces at a time in the crumb mixture.
• Shake to coat evenly.
• Place chicken pieces, skin side up in a shallow baking pan, so pieces don't touch.
• Bake uncovered, in a 325F oven for 40 to 50 minutes, or until chicken is tender and no longer pink. Do not turn during cooking.

Steps:

• Preheat oven to 450°F.
• Make a pocket out of foil and place chicken breasts inside.
• Coarsely chop the potatoes (do not peel potatoes) and onions and put inside the foil pocket on top of the chicken.
• Add salt, pepper, butter, Italian herb seasoning and butter. Toss to coat all ingredients well. Add more salt and pepper if desired.
• Place bay leaf on top.
• Seal the foil pocket and place on a cookie sheet and bake for 30-45 minutes until chicken is done.
• Allow pocket to sit for 5 minutes before you try to open it. The steam is very hot and can burn you.

Steps:

• Cut chicken breasts in half and wipe dry with a paper towel.
• In a large bowl, combine sour cream with lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper.
• Add the chicken to the sour cream mixture, coating each piece well.
• Cover in the refrigerator over night or at least one hour.
• Preheat over to 350°F.
• Remove chicken and roll in the bread crumbs.
• Arrange in a single layer in a shallow baking dish.
• Melt butter and shortening.
• Spoon half over the chicken.
• Bake uncovered for 45 minutes.
• Remove from over and spoon the rest of the butter mixture over the chicken.
• Bake for another 10-15 minutes or until tender and brown.