Cornflake Chicken

• 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

1. 1.thisk 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.treheat oven to 375u0b0F.
3. 3.tombine 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.take for 25 minutes, turn baking sheet and bake for another 25 minutes until golden brown and chicken reaches 180u0b0F.

sour cream, mustard, garlic, black pepper, skinless, cornflakes cereal, onion soup, butter

Taken from www.epicurious.com/recipes/member/views/cornflake-chicken-50176883 (may not work)