Cornflake Chicken

8 ingredients
4 steps

Ingredients

  • 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 (about 6 cups)
  • 1 package dry onion soup mix
  • 3 tablespoons butter, melted

Directions

  1. 1
    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. 2
    2. Preheat oven to 375°F.
  3. 3
    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. 4
    4. Bake for 25 minutes, turn baking sheet and bake for another 25 minutes until golden brown and chicken reaches 180°F.

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