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.
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
side dishes boiled baby new potatoes and steamed asparagus.
by John and Kitzen Gough