Recipes
Oven Baked Chicken
- Servings: 4
- Difficulty: Easy
- Time:
- Provided by: Bruce Aidells
- 2 cups sour cream
- 1/2 cup Dijon mustard (French)
- 6 chicken legs and thighs or 6 chicken breasts, wings removed
- 3 cups dried bread crumbs
- 6 cloves garlic, minced
- 1 Tbsp. fresh thyme (Note: If fresh herbs are not available use 1 teaspoon dried herbs)
- 1 Tbsp. fresh basil
- 2 teaspoons freshly ground black pepper
- 1 cup grated Parmesan cheese
- Oil for greasing
Ingredients Print Recipe
Directions
Combine sour cream and mustard in a shallow bowl. Dip in each chicken leg and turn over until completely coated with the mixture. Shake off any excess back into the bowl. (I like to use legs and thighs but this coating will work fine on breasts as well.)
Combine the bread crumbs, garlic, thyme, basil, pepper, and cheese in another shallow bowl. Immerse each sour cream/mustard coated piece of chicken into the crumb mixture and turn until completely coated. Place the chicken pieces on a rack to dry for 30 minutes before baking.
Place chicken pieces on a well greased sheet pan and bake or 40 minutes or until the coating is nicely browned. Serve at once or cool and refrigerate to eat cold later.
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