My sister-in-law reminded me of this recipe. It was given to her by my mother and at this point I don’t think she remembers where it came from originally. It’s super easy and full of flavor. My sister-in-law made a few adjustments to the original recipe and those are the ones I’ll share with you.
She substituted the sour cream in this recipe for Greek yogurt. I have to admit that I rarely use sour cream for anything anymore. I almost always use Greek yogurt as we always have it on hand, it has more protein and it tastes great on anything that you would use sour cream. For example, we use it on sweet potatoes, taco salads sans shell, as a topping for chili, you name it. If you would use sour cream, we use Greek yogurt in its place. Anyway, it’s great in this recipe. While I used chicken for this recipe you could also use fish and it would be just as excellent.
Garlic Dill Chicken
4-6 boneless, skinless chicken breasts
1/3 cup mayonnaise
1/3 cup Greek yogurt
½ tsp Garlic powder
1 Tbsp Dill weed (I used fresh dill from our CSA that I had dried)
¼ tsp Black pepper
Salt to taste
Grated Parmesan cheese
Preheat oven to 350 degrees
In a bowl mix together mayonnaise, Greek yogurt, garlic powder, dill weed, black pepper and salt.
Coat the chicken breasts with the mixture and place in a 9×13 pan.
Bake covered for 25-30 minutes. Remove the foil and sprinkle Parmesan cheese over the top of the chicken. Place back in the oven until cheese is melted and slightly browned and chicken breasts are cooked through.