Sour Cream Chicken

6 Chicken Breast halves (boned and skinned)
1 Cup Sour Cream ( I used Fat free)
1 can Cream of Chicken Soup ( I used the reduced fat)
1/8 C. Lemon Juice
1 tsp. Paprika
1/4 tsp. garlic powder
salt and pepper to taste

1/2 cup butter
1 1/2 cup bread crumbs

In 9 x 13 pan, spray pan with non stick spray, lay your chicken down and salt and pepper each one. In a mixing bowl, combine the sour cream, lemon juice, cream of chicken soup paprika, garlic powder. Pour over chicken making sure everyone gets a good layer. In a seperate bowl, melt butter and add bread crumbs, mix until bread crumbs are coated. Sprinkle bread crumbs on top of chicken. Cover and Bake at 325 degrees until chicken is tender, about 1 hour. Remove cover and bake for 15-20 more min.

Rosemary Chicken Marinade

September Meal Swap
This one is super easy and super yummy!

Put in a gallon sized Freezer Storage Bag:

5 or 6 raw boneless chicken breasts
1/2 C. Olive Oil
1/2 C. Ranch Dressing ( a good one, not a cheap one, for more flavor)
3 Tbsp. of Worcestershire Sauce
1 Heaping Tbsp. Rosemary
1 tsp. Lemon Juice
1/4 tsp. Pepper
1 tsp. White Vinegar

Let chicken marinate at least half a day in mixture before grilling. **I have substituted Lime Juice for the Lemon before and for the marinade I made for swap, I reduced the Olive Oil to 1/4 cup.