Mustard-baked chicken

Name: Mustard-baked chicken
Yield: 6 servings
Cuisine: Bake
Ingredients: 125.00 ml sour cream; 60.00 ml french mustard; 500.00 ml breadcrumbs wholewheat; 10.00 ml fresh thyme; 5.00 ml salt; 2.00 ml black pepper coarsely ground; 2.00 ml cayenne pepper; 16.00 chicken pieces; 60.00 g butter melted

6 servings

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Poultry

By Food24 November 03 2009

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Ingredients (9)

125.00 ml	sour cream
60.00 ml	french mustard
500.00 ml	breadcrumbs — wholewheat
10.00 ml	fresh thyme
5.00 ml	salt
2.00 ml	black pepper — coarsely ground
2.00 ml	cayenne pepper
16.00	chicken — pieces
60.00 g	butter — melted

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Method:

Combine sour cream and mustard in a small bowl.
Mix breadcrumbs and seasonings in a larger bowl.
Spread the mustard mixture over the chicken pieces and toss the chicken in the crumb mixture.
Arrange the chicken in a single layer in a foil roasting pan and drizzle with butter. Cover with heavy foil.
Bake in preheated 180 ºC oven until the chicken is golden brown and juices run clear when pierced with a knife (about 1 hour).
Remove foil 15 minutes before cooking time is up.