Baked Sour Cream and Onion Chicken

Baked Sour Cream and Onion Chicken 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.