Mustard Baked Sour Cream Chicken II

This is a US spin off of Izzy Knight's Mustard Baked Creme Chicken. We loved Izzy's Mustard Chicken so much, that I decided to improvise as well as convert to US measurments. Enjoy..

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1⁄2 cup sour cream (fat free is okay)
• 2  boneless chicken breasts (cut into portions)
• 2  tablespoons Dijon mustard
• 1  tablespoon prepared yellow mustard
• 3⁄4 cup  corn flakes (finely crumbled)
• 2  teaspoons dried thyme
•  salt
•  pepper
•  cayenne pepper
• 6  tablespoons butter (melted)

Directions

1. Combine sour cream and mustards in a small bowl.
2. In second bowl, combine: cornflake crumbs, thyme,salt, pepper and a dash of cayenne pepper.
3. Coat chicken pieces in cream mustard mixture.
4. Roll chicken in crumb mixture.
5. Place chicken pieces in a single layer on a large baking pan and drizzle with melted butter.
6. Bake at 375 degrees for one hour or until juices run clear.