Tomato-Basil Chicken

From: http://www.simplifysupper.com/recipes/160-Tomato-Basil-Chicken

4 boneless, skinless chicken breasts
1 cup plain yogurt
5 ounces tomato-basil wheat thins, about half a box
1/4 cup Parmesan, grated
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon Parsley, flakes
1 can cream of chicken soup
1 cup milk

Pour yogurt into a small dish. Crush crackers into fine crumbs. In a separate dish, blend cracker crumbs with parmesan cheese and seasonings. Dip chicken breast halves into yogurt, coating both sides. Roll in crumbs until well coated. Place in greased baking pan. Bake at 350 degrees for about one hour. For sauce, combine soup and milk in a saucepan and cook over medium heat until hot. Serve over chicken.

What I did:

Preheat the oven to 350 degrees.
Half the recipe, use sour cream in the place of yogurt and pound the chicken to 1 inch thickness. For the crumbs combine the crackers and all the seasoning in a food processor and blend until done. After pounding the chicken smother it in sour cream, both sides, then roll the chicken in the crumb mixture. Next put a piece of tin foil on top of a cookie sheet (or other baking pan) and spray it with PAM (this makes clean up much easier!) Place the chicken on the greased foil and bake for 1 hour.

10-15 minutes before chicken is done mix the soup and milk together, with a wire whisk, over medium-low heat until creamy. Keep warm, be careful not to scald the sauce.

To serve:
Spoon some sauce onto plate and place the chicken on top but slightly to the side (the trick is to trap the sauce to the outside of the plate so it doesn't run into your veggies and such.

Serve with spaghetti(or other pasta) and red sauce(I made my own sauce but I also like Hunts Traditional Spaghetti Sauce); canned Blue Lake Pole Beans and Granny Smith Apple slices.

Possible Variations:
Chicken Cordon Bleu
Pound the chicken to 1/4 inch thickness, put a slice of Swiss cheese and a slice of deli ham on each chicken breast and role up so that the cheese and ham are on the inside, secure with tooth picks. Smother with yogurt or sour cream, roll in the crumbs, place the chicken seam side down on the greased pan and bake at 350 degrees for 35 minutes or until juices run clear. (I haven't tried this, it just sounded yummy! Let me know if you have success!)