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Add a photoServings: 1
Ingredients
- 1 c. Low fat lowfat sour cream
- 1 Tbsp. Chopped fresh dill
- 1 tsp Lemon pepper or possibly regular pepper
- 1 tsp Lemon zest
- 4 x Boneless, skinless chicken breasts
Directions
- Preheat oven to 425 degrees
- Combine lowfat sour cream, dill, lemon pepper, and lemon zest in a small bowl.
- Spray a medium casserole dish with Pam.
- Spread 1/4 of the lemon dill sauce over the bottom of pan. Arrange chicken breasts on top of sauce in a single layer. Pour remaining sauce over chicken. Spread proportionately. Bake uncovered for 30-35 min, till chicken is tender and no longer pink.
- Helpful Hints
- If you can, make the sauce ahead of time as it improves flavour. Purchase fresh dill at your grocery store. Use what you need, then I put the dill in a freezer bag which if roll up to release excess air and then seal. Secure with a rubber band to keep rolled up. Use as needed on any future recipes and reroll and refreeze immediately. Remove the zest from a lemon and slice finely and freeze. Use as needed. If you do not have lemon zest, use lemon juice.
- I tend to cover the chicken approx. halfway through as the sauce will dry up.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 419g | |
| Calories 653 | |
| Calories from Fat 420 | 64% |
| Total Fat 47.75g | 60% |
| Saturated Fat 27.1g | 108% |
| Trans Fat 0.06g | |
| Cholesterol 227mg | 76% |
| Sodium 305mg | 13% |
| Potassium 827mg | 24% |
| Total Carbs 8.33g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 8.15g | 5% |
| Protein 47.66g | 76% |
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