1 cup reduced-fat sour cream
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1 garlic clove -- minced
6 skinless chicken breast halves -- (6-ounce)
2 teaspoons dry mustard
1 1/2 teaspoons salt
1 1/2 teaspoons dried thyme
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 - 5 oz package melba toast
cooking spray

Preheat oven to 375 degrees.

Combine first 6 ingredients in a large zip-top plastic bag. Add the chicken; seal and marinate in refrigerator for 2 hours, turning bag occasionally.

Combine mustard and the next 5 ingredients (mustard through toast) in a blender or food processor; process until finely ground. Place 1/2 cup crumb mixture in a shallow dish; reserve remaining crumb mixture for another use.

Remove chicken from bag; dredge in crumb mixture. Place the chicken, breast sides up, on a jelly-roll pan coated with cooking spray. Bake at 375 degrees for 40 minutes or until done.

MISC Poster Notes: I increased the hot sauce and for an added kick I added cayenne to the dry coating. The marinade kept the chicken very moist and tasty!! Another poster said she used nonfat sourcream and breadcrumbs and it was delicious; also used Rosemary instead of thyme.

Stacy's Notes - Made July 2003; very good. Halved all the ingredients for us. Used 2 of the small individual packets of the 5 oz melba toast (I found whole wheat ones in Kroger). Next time try just using dry breadcrumbs. I scaled the sauce and crumb coating back for using 2 bone-in breasts. I forgot to add cayenne pepper to the crumb coating; next time definitely try this. Good flavor.