Ingredients
-
1/2
-
2
-
2
-
1
-
3/4
-
2
-
-
-
-
6
-
-
-
-
-
Directions
Mustard Baked Sour Cream Chicken II, This is a US spin off of Izzy Knight’s recipe # 22143. We loved Izzy’s Mustard Chicken so much, that I decided to improvise as well as convert to US measurments. Enjoy.., This was great! I had 2 kinda thick b/s chicken breasts so I cut them in half lengthwise and got 4 fillets out of it. Made with lite sour cream and the rest of the ingredients as listed. Even 5 yr DS who said when he saw it “I don’t like THAT chicken” had seconds! Made for Everyday Holiday.
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Steps
|
1
Done
|
Combine Sour Cream and Mustards in a Small Bowl. |
|
2
Done
|
in Second Bowl, Combine: Cornflake Crumbs, Thyme, Salt, Pepper and a Dash of Cayenne Pepper. |
|
3
Done
|
Coat Chicken Pieces in Cream Mustard Mixture. |
|
4
Done
|
Roll Chicken in Crumb Mixture. |
|
5
Done
|
Place Chicken Pieces in a Single Layer on a Large Baking Pan and Drizzle With Melted Butter. |
|
6
Done
|
Bake at 375 Degrees For One Hour or Until Juices Run Clear. |
