Ingredients
1 egg
1 (8 ounce) container sour cream
6 graham crackers
1 teaspoon dried rosemary
1 cup all-purpose flour
4 skinless, boneless chicken breast halves
Method
Sources
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Recipe1M+
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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preheat oven to 375 degrees f (190 degrees c). 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. 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. bake at 350 degrees f (175 degrees c) for 1 hour or until chicken is cooked through and juices run clear.