2 cups dairy sour cream
1 teaspoon tarragon
1 teaspoon thyme
1/2 teaspoon garlic powder
1 teaspoon paprika
2 1/2 teaspoons salt
6 chicken breasts OR 2-pound broiler-fryer chicken
1 1/2 cups corn flake crumbs
1/4 cup butter
1 cup (1/2 pound) cooked, cleaned prawns OR 1 cup canned shrimp, tiny size
1/4 cup diced ripe olives
Combine sour cream with tarragon, thyme, garlic powder, paprika and salt. Dip pieces of chicken into sour cream mixture, then into corn flake crumbs, coating well. Melt butter in baking dish. Place chicken skin side down in dish and bake 45 minutes; turn, bake approximately 20 minutes longer. Meanwhile, to remaining sour cream mixture add prawns (or shrimp) and olives. Pour sauce over chicken during last 10 minutes of baking time, or heat sauce and serve separately.

Note: Chicken Pacific may be baked and frozen. To serve, thaw and reheat slowly.