Wednesday, May 13, 2015
Dijon Sour Cream Crispy Baked Chicken
Boneless, skinless chicken breasts soaked in a sour cream Dijon Sauce then coated in Crushed Cornflakes and Baked, I made this tonight and put it with Fresh Spanish Rice
What you need:
1 cup sour cream
2 tablespoons Dijon mustard
2 cloves garlic, minced
1/2 teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup crushed cornflakes cereal
1 teaspoon onion Powder
How to Make it
Preheat an oven to 400 degrees F (200 degrees C). Spray a baking dish with Olive Oil
Mix the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes.
Combine the cornflakes and onion powder . Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the baking dish.
Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).