*This is a recipe that was served to us at an Amish home in northern Indiana.
Trim & slice boneless chicken breasts. Salt lightly and refrigerate overnight. Dip in flour and lightly brown in a small amount of oil. Cover with sauce and bake until done – approximately 1/2 an hour at 350.
1/4 cup sour cream
1 can cream of chicken soup
Poppy seeds to taste
1 sleeve crushed Ritz crackers
1/2 stick melted butter
Mix & bake on cookie sheet at 300 to toast.
Sprinkle with crumbs and poppy seeds before serving.