Sunday Chicken

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Ingredients:

6 to 8 fresh or frozen broccoli spears
6 to 8 cling peach halves
3 whole chicken breasts, split, skinned
Salt and freshly ground pepper to taste
1/2 cup melted butter
1 teaspoon paprika
1 clove of garlic, crushed
1 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan cheese

Directions

Cook the broccoli with a small amount of water in a saucepan until tender-crisp; drain. Drain the peach halves on paper towels; pat dry. Rinse the chicken and pat dry. Season with salt and pepper. Combine the butter, paprika and garlic in a baking dish. Add the chicken, turning to coat. Bake, loosely covered with foil, at 375 degrees for 30 minutes. Combine the sour cream and mayonnaise in a bowl and mix well. Coat the chicken with 1/2 of the mixture. Bake, loosely covered with foil, for 20 minutes longer or until the chicken is cooked through. Arrange the broccoli and peaches around the chicken; spread with the remaining sour cream mixture. Sprinkle with the Parmesan cheese. Place on the bottom oven rack. Broil until glazed and light brown.

Servings: 6