Sour Cream Chicken

Okay, I know your first thought...you can't get sour cream here! But, hang on...there is a solution. I have found that plain yogurt works just fine. I usually just pour off the whey that accumulates at the top of the container. I actually have a yogurt strainer that is made just for straining yogurt to the consistency of sour cream, but in all honesty, I rarely use it...just pouring it off works great. Just don't stir, pour, and use like sour cream.

4 to 6 boneless chicken breasts
8 oz. sour cream (plain yogurt...I usually use the "magro" type)
3 T. Worcestershire
1 1/2 t. garlic, minced
1 t. salt
1 t. pepper
1 stick butter (125 grams)
1 package of Ritz crackers (I find these at Esselunga.)

Mix sour cream, garlic, salt, pepper, and Worcestershire in a bowl. Add chicken and soak chicken 12 to 24 hours. After soaking, crush Ritz crackers. Remove chicken pieces from sour cream mixture and "bread" them with the Ritz cracker crumbs. Place on pan and bake at 375 F. for 30 minutes. Remove chicken from oven and cover with melted butter. Place chicken back in oven and cook for 30 minutes more.

Note: Usually whenever I can, I lower the amount of butter I use. The original recipe from my friend Camille calls for one stick, but I probably use only 1/2 to 2/3 of that amount. I also have to really watch the time b/c my chicken seems to get done faster than an hour. But, I love this good old southern recipe!