2 c. sour cream
1 tsp. tarragon
1 tsp. thyme
1/2 tsp. garlic powder
1 tsp. paprika
2 tsp. salt
6 chicken breasts, skinned, deboned
1 1/2 c. corn flake crumbs
1/2 stick butter
1 c. canned tiny shrimp
1/4 c. diced ripe olives

Combine sour cream with tarragon, thyme, garlic powder, paprika and salt. Dip pieces of chicken into sour cream mixture, then into corn flake crumbs, coating well. Melt butter in baking dish. Place chicken in dish and bake 45 minutes, turn, bake about 20 minutes longer. Meanwhile, to remaining sour cream mixture, add shrimp and olives. Pour sauce over chicken during last 10 minutes of baking time.

NOTE: This dish may be baked and frozen. To serve, thaw and reheat slowly.