Sour Cream Onion Chicken for 4 Servings

Instructions:

1. Pat the 680g of chicken breasts completely dry with paper towels to ensure a crispy crust. Season both sides evenly with 0.5 tsp sea salt and 0.5 tsp cracked black pepper.
2. In a shallow dredging bowl, whisk together 120ml low-fat sour cream, 1 tbsp lemon juice, 1 tsp garlic powder, and 2 tbsp minced chives until a smooth, velvety coating forms.
3. In a second shallow bowl, combine 1.5 cups crushed French fried onions, 0.5 cup panko breadcrumbs, and 1 tsp onion powder, mixing well to distribute the seasoning.
4. Dip each chicken cutlet into the sour cream mixture until fully submerged, then press firmly into the onion crumb mixture to create a thick, even crust.
5. Place the coated chicken on a wire rack set over a rimmed baking sheet to allow for 360-degree air circulation.
6. Bake at 400°F (200°C) for 20 minutes until the internal temperature reaches 165°F (74°C) and the exterior is golden brown and crispy.
7. Let the chicken sit for 5 minutes before serving.