Baked Chicken with Corn Flakes

By CaribbeanGal

Ingredients

• Baked Chicken Nuggets
• Baked Teriyaki Chicken
• Baked Slow Cooker Chicken
• Prosciutto-Wrapped Stuffed Chicken Breasts
• Famous Butter Chicken
• Oven-Fried Chicken III
• Baked Garlic Parmesan Chicken
• Baked Honey Mustard Chicken
• Baked Parmesan-Crusted Chicken
• All about Cream
• Garlic: Fresh Vs. Powdered
• Freshly Ground vs. Pre-Ground Pepper
• How to Bone a Chicken Breast
• How to Cut Onions
• Battle of the Butter: Salted vs. Unsalted
• 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 (1 ounce) package dry onion soup mix
• 3 tablespoons butter, melted

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 1

Directions

Preheat an oven to 400 degrees F (200 degrees C). Butter a baking dish.

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 20 to 30 minutes.

Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.

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).

Kitchen-Friendly View

PREP


10 mins

COOK


20 mins

READY IN

50 mins