1 pt. sour cream
1 env. chicken gravy mix
1/4 tsp. salt
3/4 c. corn flake crumbs
1/4 c. butter
1 c. canned shrimp, coarsely chopped
1/4 c. chopped olives
2 tbsp. dried pimentos
6 chicken breasts

Combine sour cream and gravy mix and salt. Divide in half and refrigerate half. Coat chicken with and roll in crumbs. Melt butter in shallow dish; arrange chicken side by side, skin down, in dish. Bake at 350 degrees for 45 minutes; turn in 20 minutes. Add shrimp and olives to refrigerated cream; heat slowly. Do not boil. Serve over chicken. Serves 6.