Herb-Crumb Crusted Chicken

1 cup sour cream
3 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. hot sauce
1 garlic clove, minced
6 skinless chicken breast halves
2 tsp. dry mustard
1½ tsp. salt
1½ tsp. thyme
1 tsp. paprika
1 5oz. pkg. melba toast

Combine first 5 ingredients in a large zip-top plastic bag. Add the chicken;
seal and marinate in refrigerator for 2 hours, turning bag occasionally.

Combine mustard and the next 4 ingredients in a blender or food processor;
process until finely ground. Place 1/2 cup crumb mixture in a shallow dish;
reserve remaining crumb mixture for another use.

Remove chicken from bag; dredge in crumb mixture. Place the chicken, breast
sides up, on a jelly-roll pan coated with cooking spray. Bake at 375° for
40 minutes or until done.

6 servings