Sunday, March 8, 2009

Sweet Sour Cream Baked Chicken

Sweet Sour Cream Baked Chicken

" Egg and sour cream batter make the chicken delectably moist, crushed
graham crackers in the breading impart a subtle sweetness."
1 egg
1 (8 ounce) container sour
6 graham crackers
1 teaspoon dried rosemary

1 cup dry bread crumbs
1 cup all-purpose flour
4 skinless, boneless chicken
breast halves
1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat egg in a small bowl, then pour egg beat into a shallow dish
or bowl and blend in sour cream. Crush graham crackers into crumbs
and, in a separate shallow dish or bowl, combine rosemary, bread
crumbs and crushed graham cracker crumbs.
3. Lightly coat chicken with flour; dip floured chicken breasts in
egg mixture, then crumb mixture and place in a lightly greased 9x13
inch baking dish.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken
is cooked through and juices run clear.


Lissaloo said...

This sounds amazing, I have some chicken in the freezer I need to use this would be perfect :)