An easy, flavorful low-fat dish.
1 cup of low-fat sour cream
1 Tablespoon minced fresh dill (or 1 teaspoon dried)
1 teaspoon lemon pepper or regular pepper
1 teaspoon lemon zest
4 boneless, skinless chicken breasts
Preheat oven to 425 degrees.
Combine sour cream, dill, lemon pepper, and lemon zest in a small bowl. Spray a medium casserole dish with nonstick cooking spray.
Spread 1/4 of the lemon dill sauce over the bottom of pan. Arrange chicken breasts on top of sauce in a single layer. Pour remaining sauce over chicken. Spread evenly. Bake uncovered for 30-35 minutes, until chicken is tender and no longer pink.
Yield: 4 servings