About this recipe:Who knew that crushed cornflakes could work just as well as breadcrumbs for coating chicken? Try it and see for yourself!
225ml soured cream
2 tablespoons Dijon mustard
2 cloves garlic, minced
1/2 teaspoon black pepper
4 skinless, boneless chicken breast fillets
30g crushed cornflakes cereal
1 (40g) sachet french onion soup mix
3 tablespoons butter, melted
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat an oven to 200 C / gas 6. Butter a baking dish.
Whisk the soured 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 the dry 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 and cooked through, about 20 to 25 minutes.