2 cups sour cream
1 tsp. thyme
1 tsp. tarragon
1/2 tsp. garlic powder
1 tsp. paprika
2 1/2 tsp. salt
6 chicken breasts or 2-pound fryer
1 1/2 cups corn flake crumbs
1/4 cup butter
1/2 pound cooked prawns or 1 cup tiny shrimp
1/4 cup sliced ripe olives

Combine sour cream with tarragon, thyme, garlic powder, paprika and salt. Dip chicken into sour cream mixture and into corn flake crumbs, coating well. Melt butter in baking dish. Bake for 45 minutes at 350 degrees. Turn chicken, bake 20 minutes longer. Add prawns and olives to remaining sour cream mixture. Pour over chicken during last 10 minutes of baking time. May be baked and frozen. Then reheat slowly in preheated 350 degree oven. The size of baking dish will depend on the amount and size of chicken used.