Ingredients

1 cup sour cream

2 tablespoons Dijon mustard

2 cloves garlic, minced

½ teaspoon black pepper

4 skinless, boneless chicken breast halves

1 cup crushed cornflakes cereal (about 6 cups)

1 package dry onion soup mix

3 tablespoons butter, melted

Preparation

  1. Whisk 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 30 minutes.
  2. Preheat oven to 375°F.
  3. Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off excess. Lay the coated chicken breast on a parchment paper lined baking sheet. Drizzle the melted butter over the chicken.
  4. Bake for 25 minutes, turn baking sheet and bake for another 25 minutes until golden brown and chicken reaches 180°F.