Recipe courtesy of The Firefighter’s Cookbook
2/3 cup sour cream
2-1/2 lbs chicken, cut up (I used breasts)
Mix egg with sour cream. Mix bread crumbs and Pecorino cheese. Dip chicken into egg and sour cream mixture, then in bread crumbs. Bake in a lightly oiled baking dish (I just sprayed with Pam) in a 350 oven for 40-50 minutes. Serves 4.
Cate’s Notes: Only change I made was to drizzle a bit of extra virgin olive oil over the chicken before popping it into the oven, that way the bread crumbs get nice and golden.