Baked Chicken
Chimichangas are the perfect choice for anytime you are craving authentic mexican food.
Recipe Summary Baked Chicken
Boneless, skinless chicken breasts coated in crushed cornflakes and baked.
Ingredients | Baked Chicken Chimichangas1 cup sour cream2 tablespoons Dijon mustard2 cloves garlic, minced½ teaspoon black pepper4 skinless, boneless chicken breast halves1 cup crushed cornflakes cereal1 (1 ounce) package dry onion soup mix3 tablespoons butter, meltedDirectionsPreheat an oven to 400 degrees F (200 degrees C). Butter a baking dish.Whisk 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 20 to 30 minutes.Combine the cornflakes and 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, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Info | Baked Chicken Chimichangasprep: 10 mins cook: 20 mins additional: 20 mins total: 50 mins Servings: 4 Yield: 4 chicken breast halves
TAG : Baked ChickenMeat and Poultry Recipes, Chicken, Chicken Breast Recipes,
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