Mustard Baked Creme Chicken

"Your kids will head straight for the kitchen with these babies baking in the oven. Guranteed!"
 
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Ready In:
1hr 5mins
Ingredients:
9
Serves:
3
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ingredients

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directions

  • Combine the soured cream and mustard in a small bowl.
  • In a second bowl, mix the crumbed cornflakes, herbs and seasonings.
  • Coat the chicken pieces with the mustard mixture.
  • Roll the chicken in the crumb mixture.
  • Place the chicken pieces in a single layer in a large, shallow baking dish and drizzle melted butter over each piece.
  • Bake at 190°C for one hour, or until the chicken is golden brown and juices run clear when tested with a skewer.

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Reviews

  1. Very tasty chicken. I used skinless breasts and left out the butter and just sprayed with olive oil instead. This turned out fine and everyone liked it.
     
  2. So... good. I didn't know what english mustard was, so I used some dijon and some french's mustard. No fresh thyme, so I substituted ground. Very very good, this will certainly be a keeper. Thanks for sharing. Maryanne
     
  3. We left the butter off too. I also used parmesan cheese in place of half the corn flake crumbs to cut down on the carbs. We enjoyed this. Good crispy coating and a moist inside. Only needed to bake mine about 45 minutes.
     
  4. Very nice dish! I admit I was casual with the measuring; what I did was marinate the chunks of chicken (from 3 breasts) in sour cream mixed with mustard, for about an hour, then rolled the coated chicken in cornflake crumbs mixed with dried thyme. I did not drizzle any butter over the chicken (trying to make it healthier). I baked them at 450F for 15 minutes. Very tasty and not a bit was left after dinner! Thanks for the recipe; I'll definitely do chicken like this again.
     
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Tweaks

  1. We left the butter off too. I also used parmesan cheese in place of half the corn flake crumbs to cut down on the carbs. We enjoyed this. Good crispy coating and a moist inside. Only needed to bake mine about 45 minutes.
     
  2. Very tasty chicken. I used skinless breasts and left out the butter and just sprayed with olive oil instead. This turned out fine and everyone liked it.
     

RECIPE SUBMITTED BY

I am a proud mother of my twins Darius and Constance; also a grade school teacher. You can understand my need for easy, healthy, fast, and fun recipes! I love to cook with my hubby, who runs an Italian restaurant. But in my kitchen, even he doesn't get to boss me around :)
 
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