Parmesan Chicken

6 - 8 boneless, skinless chicken breasts
1 pint dairy sour cream
2 cups milk
1 package Ritz crackers, crushed
1 /2 cup grated Parmesan cheese
2 teaspoons garlic salt (to taste)

Mix sour cream and milk until smooth. Pour into a zip-lock bag
and add chicken breasts. Allow chicken to marinate at least 4
hours but overnight is best. Place crackers into another zip-lock
bag and crush. Add Parmesan cheese and garlic salt. Mix well.
Remove chicken from the milk mixture and place in zip-lock with
the crumb mixture. Shake well to coat. Arrange in a baking dish.
Bake at 350 degrees for 45 minutes or until chicken is done.
This recipe comes from Kathy Kent of the Oneida Public Library