Stir together sour cream, chives, onion powder, and garlic powder. Spoon into a large zip-top plastic bag.
Cut chicken in half crosswise and pound to an even thickness between plastic wrap using a meat mallet. Add chicken to sour cream mixture, turning to coat. Seal bag, and refrigerate at least 4 hours or overnight.
Preheat oven to 400°F. Place breadcrumbs in a shallow dish. Remove chicken from sour cream mixture and dredge in breadcrumbs to coat.
Cook chicken in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until browned. Transfer chicken to a wire rack over a rimmed baking sheet, and bake 10 to 15 minutes or until chicken is done.
Side Dish Ingredients
1½ cups chicken broth
1 (14.5-oz) can cut green beans, rinsed and drained
½ (24-oz) pkg refrigerated mashed potatoes
Side Dish Instructions
Combine broth and beans in a saucepan; bring to a boil, reduce heat, and simmer 20 minutes. Season with salt and pepper, if desired.
Meanwhile, heat potatoes according to package directions .
Nutritional Information
Main
Side
Total
Servings
3
2
Fat (g)
37
10
47
Sat. Fat (g)
10
5
15
Protein (g)
43
12
55
Carb (g)
26
35
61
Fiber (g)
1
6
7
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