Creamy Lemon Curry Chicken Bake | Easy & Delicious Recipe

INGREDIENTS

1/2 cup fat-free sour cream 1/4 cup light mayonnaise 2 tablespoons lemon juice 1 teaspoon curry powder 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon black pepper Cooking spray 4 boneless skinless chicken breasts (about 4 ounces each), rinsed and patted dry 1 cup whole wheat soft bread crumbs (about 2 slices)

PREPARATION:

1. Preheat oven to 400°F. Combine sour cream, mayonnaise, lemon juice, curry, sugar, salt and pepper in small bowl; stir until well blended.
2. Coat a 9-inch pie pan with cooking spray. Arrange chicken pieces in pan; spoon sour cream mixture evenly over all. Sprinkle with breadcrumbs. Bake 30 to 40 minutes or until chicken is no longer pink in center.

Serving Suggestion Serve with 1/2 cup cooked rice tossed with two tablespoons minced green onions or red bell pepper, and steamed snow peas, if it fits in with your meal plan. This recipe appears in: Middle Eastern NUTRITIONAL INFORMATION: Serving Size: 1 chicken breast Sodium 560 mg Protein 29 g Fiber 1 g Carbohydrate 17 g Cholesterol 71 mg Saturated Fat 2 g Total Fat 7 g Calories from Fat 26 % Calories 254 DIETARY EXCHANGE: Meat 3 Starch 1