Mustard Baked Sour Cream Chicken II |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a US spin off of Izzy Knight's Mustard Baked Creme Chicken. We loved Izzy's Mustard Chicken so much, that I decided to improvise as well as convert to US measurments. Enjoy.. Ingredients:
1/2 cup sour cream (fat free is okay) |
2 boneless chicken breasts (cut into portions) |
2 tablespoons dijon mustard |
1 tablespoon prepared yellow mustard |
3/4 cup corn flakes (finely crumbled) |
2 teaspoons dried thyme |
salt |
pepper |
cayenne pepper |
6 tablespoons butter (melted) |
Directions:
1. Combine sour cream and mustards in a small bowl.
2. In second bowl, combine: cornflake crumbs, thyme,salt, pepper and a dash of cayenne pepper.
3. Coat chicken pieces in cream mustard mixture.
4. Roll chicken in crumb mixture.
5. Place chicken pieces in a single layer on a large baking pan and drizzle with melted butter.
6. Bake at 375 degrees for one hour or until juices run clear.
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