Baked Sour Cream and Onion Chicken
Crunchy sour cream and onion Pringles® coated baked chicken breasts, perfect for feeding a crowd.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Chicken
Cuisine: American
Keyword: baked, chicken, onion, sour cream
Servings: 4
Calories: 334kcal
Author: Rachael
- 2 lbs chicken breast
- 1 large egg
- 1/2 cup sour cream
- 1 tsp onion powder
- 1-2 Tbs milk as needed
- Salt and pepper to taste
- 1/2 a can of Sour Cream & Onion Pringles
Preheat oven to 375 degrees
Portion your chicken as you see fit, I had small children eating, so I cut the breasts into smaller pieces.
In a shallow dish, whisk together the egg, sour cream, onion powder, and some milk to get a runny consistency.
Put Pringles chips in a food processor, and process until fine. About 30 seconds to a minute.
Salt and pepper the chicken, then dip in the egg and sour cream mixture
Roll in the chip pieces
Place chicken on a baking sheet sprayed with no-stick cooking spray.
Bake for 8 minutes, flip, and bake for another 8 minutes or until juices run clear when pierced with a fork (depends on the thickness of the chicken and how small you cut it. If cut into tenders, cook slightly less.
Calories: 334kcal | Carbohydrates: 1g | Protein: 50g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 201mg | Sodium: 304mg | Potassium: 894mg | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1.1mg