Ingredients for Mustard Baked Creme Chicken
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How to Make Mustard Baked Creme Chicken
- Preheat oven to 190°C (375°F).
- In a small bowl, whisk together 1/2 cup sour cream and 2 tablespoons Dijon mustard.
- In a separate shallow dish, combine 2 cups crushed cornflakes, 1 tablespoon dried herbs (such as thyme and rosemary), 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt and pepper.
- Coat 4 boneless, skinless chicken breasts (about 1.5 lbs total) evenly with the mustard-sour cream mixture.
- Dredge the chicken pieces in the cornflake mixture, ensuring they are fully coated.
- Arrange the chicken in a single layer in a large, shallow baking dish.
- Drizzle 2 tablespoons of melted butter over each chicken breast.
- Bake for 60-65 minutes, or until the chicken is golden brown and the internal temperature reaches 74°C (165°F) when checked with a meat thermometer. Juices should run clear when pierced with a fork.
- Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
6g
Fat
84g
Carbs
4g