Ingredients
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 tablespoon chopped fresh rosemary
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
Edible rose petals — Persian rice, ras el hanout, garnish, tea
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 350 degrees F (175 degrees C). Combine the soup, sour cream and rosemary. Mix well. Place chicken pieces in a 9x13 inch baking dish, in a single layer. Pour rosemary mixture over chicken and bake in the preheated oven for 30 to 40 minutes, or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve.