Preheat oven to 425 degrees

Combine sour cream, dill, lemon pepper, and lemon zest in a small bowl. Spray a medium casserole dish with Pam.

Spread 1/4 of the lemon dill sauce over the bottom of pan. Arrange chicken breasts on top of sauce in a single layer. Pour remaining sauce over chicken. Spread evenly. Bake uncovered for 30-35 minutes, until chicken is tender and no longer pink.

Helpful Hints

If you can, make the sauce ahead of time as it improves flavour. Purchase fresh dill at your grocery store. Use what you need, then I put the dill in a freezer bag that if roll up to release excess air and then seal. Secure with a rubber band to keep rolled up. Use as needed on any future recipes and reroll and refreeze immediately. Remove the zest from a lemon and slice finely and freeze. Use as needed. If you don't have lemon zest, use lemon juice.

I tend to cover the chicken approx. Halfway through as the sauce will dry up.