Boneless chicken breasts
1 pt. sour cream
1/4 c. Dijon mustard
butter
Brownberry herb stuffing, crumbs

Clean and dry chicken. Salt lightly. Mix sour cream and mustard (use less mustard for a less spicy taste). Dip chicken in sour cream/mustard mixture. Sprinkle bread crumbs over chicken and put drops of butter on top of chicken. Bake at 375 degrees for 35 minutes.