A delightful twist on a classic chicken bake, featuring a crispy herb crust and a tangy mustard cream coating.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
In a mixing bowl, combine the sour cream, Dijon mustard, yellow mustard, thyme, cayenne pepper, salt, and black pepper.
Mix thoroughly to ensure the spices are evenly distributed.
In another bowl, mix the breadcrumbs and parsley.
For extra flavor, you can add grated Parmesan cheese to the breadcrumb mixture.
Coat each chicken breast in the mustard mixture, ensuring it's fully covered.
Use a spatula to evenly spread the mixture over the chicken.
Roll the coated chicken in the breadcrumb mixture, pressing gently to adhere.
Press firmly to ensure the breadcrumbs stick well.
Place the chicken breasts on a baking sheet and drizzle with melted butter.
Line the baking sheet with parchment paper for easy cleanup.
Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the crust is golden brown.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Serve the chicken hot with your choice of sides, such as a fresh salad or roasted vegetables.
Garnish with fresh parsley for a pop of color and added flavor.
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