Sour Cream Chicken

4 chicken breasts, cut into strips (you could use thigh meat as well or chicken strips)

1 (8 ounce) container sour cream or 1 (8 ounce) container plain yogurt

1 box Ritz crackers (the 3 roll size or the minis which crush easier) or Chicken In A Biscuit crackers

1 cup sweet butter

1/2 cup parmesan cheese

2 tablespoons tarragon or marjoram

Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator.

Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram.

Melt half of the butter and pour on the bottom of a 9×13 baking dish.

Dredge chicken in the cracker mixture and set in baking dish.

Repeat until complete.

Melt the rest of the butter and pour on top of chicken.

Bake at 350F for 35−45 minutes or until golden brown.