Herb Chicken Bake

• 2 cups sour cream
• 1 teaspoon dried leaf tarragon
• 1 teaspoon dried leaf thyme
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/8 teaspoon garlic powder
• 6 to 8 chicken breast halves
• 1 cup corn flake crumbs

In a bowl combine sour cream with the herbs and seasonings. Dip chicken into sour cream mixture, then roll in the crumbs. Place chicken breasts, skin side down, in a greased 13x9-inch baking pan. Bake at 350° for 35 minutes. Turn and bake 15 to 20 minutes longer, until chicken is tender and juices run clear. Boneless chicken breasts will take less time. Serves 6 to 8.