Herb-Crumb Crusted Chicken

• 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 (6-ounce) skinless chicken breast halves
• 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-ounce) package melba toast
• Cooking spray

1. Preheat oven to 375u0b0.
2. 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.
3. 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.
4. 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 375u0b0 for 40 minutes or until done.

sour cream, lemon juice, salt, freshly ground black pepper, hot sauce, garlic, chicken breast halves, mustard, salt, thyme, paprika, freshly ground black pepper, melba, cooking spray

Taken from www.myrecipes.com/recipe/herb-crumb-crusted-chicken (may not work)