Cornflake Baked Chicken Breasts

    (234)
    50 minutes

    Chicken breasts are allowed to marinate in a mixture of sour cream and Dijon mustard, crumbed with crushed cornflakes and onion soup then baked until golden brown.


    216 people made this

    Ingredients
    Serves: 4 

    • 1 cup (250ml) sour cream
    • 2 tablespoons Dijon mustard
    • 2 cloves garlic, minced
    • 1/2 teaspoon black pepper
    • 4 skinless, boneless chicken breast halves
    • 1 cup (30g) crushed cornflakes
    • 1 packet (35g) dry french onion soup mix
    • 60g butter, melted

    Directions
    Preparation:10min  ›  Cook:20min  ›  Extra time:20min marinating  ›  Ready in:50min 

    1. Preheat an oven to 200 degrees C. Butter a baking dish.
    2. Whisk the sour cream, Dijon mustard, garlic and pepper together in a large bowl. Add the chicken and turn to make sure the breasts are well coated. Refrigerate 20 to 30 minutes.
    3. Combine the cornflakes and soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Place the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.
    4. Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes.

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    Reviews and Ratings
    Global Ratings:
    (234)

    Reviews in English (181)

    pengfree
    0

    I liked it but hubby was a little ambivalent. In future I will try making it with a little less mustard, and use a different flavoured soup mix, as he didn't like the onion flavour so much. In principle it was very good - I will make it again with those adjustments.  -  03 Sep 2015

    by
    185

    Great recipe. Good old comfort food. Smells wonderful! Very easy to make and love how the coating stays on chicken so nicely. I used 4 boneless skinless chicken breasts with total weight of 1.7 pounds. Needed about double the corn flakes called for. One other hint...be sure to really mix corn flake, onion soup combo...the onion soup wants to go to bottom of bowl and you end up having much more of it on the last pieces of chicken dipped than the first.  -  14 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    119

    This was delicious!! I made it once by the recipe word for word, another time I didn't have enough sour cream so I added some ranch dressing to the mix and it was AMAZING!!!  -  16 Dec 2009  (Review from Allrecipes USA and Canada)

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