Sour Cream Stuffing

• 2 pounds chicken breasts or tenders (Oma prefers breasts)
• 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes (Oma accepts no substitutes)
• 1 cup (approximately) of full fat sour cream
• kosher salt
• freshly ground pepper
• garlic powder
• 1/2 cup unsalted butter, cubed

Preheat oven to 375 degrees F.  This is classic Oma in that it is less about the recipe and more about the process.  Lay the chicken close together on a foil lined baking sheet.  Sprinkle with salt, pepper and garlic powder.
Coat with a thick layer of sour cream.
Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter
Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts.
Its ready when the chicken is cooked through and the breadcrumbs are nicely browned.
In fact, the best part may be the breadcrumbs, even the crusty parts that kind of fall around the edges of the pan.  The chicken is moist with lovely crunchy buttery bits on top.