Sweet Sour Cream Baked Chicken

1 egg

1 (8 ounce) container sour cream

6 graham crackers

1 teaspoon dried rosemary

1 cup dry bread crumbs

1 cup all-purpose flour

4 skinless, boneless chicken breast halves

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.