Dill Chicken (AKA Cutlets Scandia)

  •   3 whole chicken breasts, boned & skinned

  •    2 tablespoons flour

  •    3 tablespoons melted margarine

  •    2 cups Rye Crisp crumbs

  •    4 tablespoons margarine

  •    1 cup light cream

  •    1 cup light sour cream

  •    2 tablespoons chopped fresh dill

  •    2 teaspoons grated lemon peel

  •    1-1/2 teaspoons salt

Pound chicken breasts to even thickness.  Brush with melted margarine and coat with Rye Crisp crumbs.  Place on baking sheet coated with cooking spray.  Bake at 400ºF for 12 minutes, then turn breasts over and bake for an additional 12 minutes. 

Meanwhile, in a saucepan melt 4 tablespoons margarine, whisk in flour.  Gradually add light cream and cook until thickened.  Add light sour cream, dill, lemon rind and salt.  Cook until hot and bubbling.  Serve over chicken 

Suggested side dishes boiled baby new potatoes and steamed asparagus. 


Contributed by John and Kitzen Gough