CREAMY CURRY LEMON CHICKEN

 

1/2 cup fat-free sour cream
1/4 cup light mayonnaise
2 tbsp lemon juice
1 tsp curry powder
1/2 tsp Splenda granular
1/2 tsp salt
1/2 tsp black pepper
4 boneless skinless chicken breasts (about 1 lb)
2 slices whole wheat bread, ground into fine crumbs
nonstick cooking spray

Preheat oven to 400 degrees.

Rinse chicken breasts and pat dry; set aside.

In a small bowl, combine the sour cream, mayonnaise, lemon juice, curry powder, Splenda granular, salt and pepper stirring until well blended.

Coat a 9-inch pie pan or baking dish with the nonstick cooking spray. Arrange the chicken breasts in the pan. Spoon the sour cream mixture evenly over the chicken breasts. Sprinkle the breadcrumbs over the sour cream mixture. Bake in 400-degree oven for 30 to 40 minutes or until the chicken is no longer pink in the center and the juices run clear.

file photo for reference