8 lg. chicken breasts
Salt
2 c. seasoned bread crumbs
2 c. dairy sour cream
Paprika

Plunge chicken breasts into boiling water to cover, reduce heat, simmer 10 minutes, remove and drain in colander. Reserve stock. Remove skin from chicken breasts, pat breasts dry and rub a little salt into each one. Spread sour cream liberally (1/4 to 1/2 inch thick) over each breast and pat on seasoned crumbs, rather thickly. Line baking sheet with foil and arrange chicken on foil. Sprinkle with paprika. Put in 350 degree oven for 20 minutes before ready to eat. (Breasts can be prepared ahead and refrigerated until oven time. If so, allow longer baking time.) While chicken is baking, cook rice in the reserved chicken stock, enriched with a chicken bouillon cube. Mound rice in center of a platter and circle with chicken breasts. Garnish with parsley. Makes 8 servings.