Chef-Boy-I-Be-Illinois' Baked Chicken Parmesan

Ingredients

• 4 boneless skinless chicken breasts
• 3/4 cup reduced-fat sour cream
• 2 tablespoons Dijon mustard
• 1 teaspoon worcestershire sauce
• 2 teaspoons anchovy paste
• 1 teaspoon salt, divided use
• fresh ground black pepper
• 1 cup dry breadcrumbs
• 3/4 cup grated parmesan cheese
• 2 teaspoons dried oregano, crushed
• olive oil flavored cooking spray

Directions

1. 1

   Preheat oven to 450°F.

2. 2

   Whisk together the sour cream, Dijon, Worcestershire sauce and anchovy paste in a wide, shallow bowl (a pie plate works perfectly). The mixture will be quite thick, but that helps it adhere to the chicken and for the crumbs to adhere as well.

3. 3

   Combine breadcrumbs, cheese, 1/2 teaspoon salt, pepper, and oregano in another wide shallow bowl.

4. 4

   Season both sides of breasts with remaining salt and pepper.

5. 5

   Coat both sides of each breast first in the sour cream mixture, then in the bread crumb mixture.

6. 6

   Place on a wire rack that is over a foil lined baking sheet that will accommodate the size of your rack.

7. 7

   Spray both sides of each breast with olive oil cooking spray.

8. 8

   Bake for 30 minutes at 450F until coating is nicely browned, then turn down to 400F and continue baking for approximately 30 minutes until a meat thermometer registers 165°F.

9. 9

   You can use the time your chicken is baking to make some polenta to go along with it, and maybe some nice cauliflower gratin Recipe #360354.