13 years ago when I was in Palm Springs with a friend of mine and her family, we met up with an older couple who was a good family friend and lived at PGA West condos. We rented another one that we had the pleasure of relaxing in and enjoying our own private pool and hot tub. We also got to play tennis on their clay courts and I must say it was a very amazing experience. Wish I was a little older to have appreciated it more. Anyways, this couple had their condo directly on the golf course overlooking the beautiful green. They made us dinner one evening and it was to die for. Back then I still loved to cook but knew I needed to capture this recipe and make it my own. I asked her for it and she said she would get it for me but with time flying by on this trip, it never made it into my hands. I decided I would recreate this from memory when we arrived home. I must say it’s been a well talked about recipe and always gets compliments on and asked for.

Tenderizing the meat in this recipe is a must. I’ve tried both ways and it never tastes as well when not tenderized.

Ingredients:

• 1 ¼ cup Italian bread crumbs
• 1 cup parmesan cheese (may be freshly grated)
• 1 cup mayo
• ½ tsp garlic
• ½ tsp black pepper
• 1 tsp Italian seasoning
• Chopped olives
• ½ cup chopped olives
• ½ cup sour cream
• 4 chicken breasts

Preheat oven to 400 degrees

Tenderize the chicken breasts until they are flat as a pancake. The easiest way to do so without worrying about raw meat juice is to place one or two at a time in a zip lock bag. This keeps the juices contained and then you may just toss the baggie once done. Easy clean up. J Line a 9×13 pan with foil and spray with nonstick spray. In a medium bowl combine parmesan cheese, mayo, garlic, black pepper, Italian seasoning, olives, and sour cream. Coat each side of the chicken with the mayo mixture. Coat each side with the bread crumbs and lay in the pan; I always dump the extra on top of the chicken to make it extra creamy. Bake for 15-20 minutes until juices run clear.

Each oven is a different so depending if your oven is more warm, drop the temp 25 degrees and cook longer with less heat. This will keep the chicken moist and not dry out.