Ingredients:
120 ml sour cream
2 medium chicken breasts, cut into portions
60 ml prepared English mustard
175 ml corn flakes, finely crumbed ( bread crumbs OK)
2 teaspoons fresh thyme
salt
pepper
cayenne pepper
60 ml butter
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.
Servings: 3
Time preparation: 5 min.
Time total: 65 min.