Ingredients:
1/4 Cup Bread crumbs
1/2 Tbsp Chili powder
1 Tbsp Cayenne pepper
1 Tbsp Black pepper
1 Tbsp Salt
1/4 Tsp Ground red pepper
1 Lb boneless, skinless chicken breast halves
2 Tbsp margarine or butter melted
1/2 Cup Dairy Sour Cream
2 Tbsp snipped fresh cilantro


Instructions and Notes:
In a plastic bag combine crumbs, chili powder, black pepper, salt, and red pepper. Rinse chicken and pat dry. Cut chicken into 1-inch pieces. In a medium mixing bowl toss chicken pieces with melted margarine or butter. Place in bag with crumb mixture. Seal bag and shake till chicken is well coated. Place chicken pieces in a single layer on a lightly creased baking sheet. Bake in a 400 degree oven for 8 to 10 minutes or till tender and no longer pink, turning pieces once. Meanwhile, for cillantro cream, in a small mixing bowl stir together sour cream and cilantro. Serve with chicken. (sometimes I mix up Fiesta Ranch Dip instead of cilantro and it is a great compliment to the spices on the Chicken!) Makes 4 servings.

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