Ww Mustard Baked Chicken- 5 Points Recipe - Food.com (2024)

13

photo by DianaEatingRichly

1. At what temp. do you set the oven. None given that I can find. Are we all to assume 350F?

   aylmerontario

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Reviews

1. Excellent baked chicken recipe. I doubled the spices, adding a little cayenne pepper, then added them to the cornflake crumbs. I used more than the stated 1 cup of cornflake crumbs but my chicken breasts were large. I also used oregano instead of the thyme leaves just personal preference and as a previous reviewer posted sprinkled the coating with a little onion salt. Baked mine at 400 degrees for 25 minutes. The chicken had a nice crunch with a moist tender inside. Thanks for sharing. Made for I Recommend Tag game.

   Nimz_

2. Really tasty.

   DianaEatingRichly

3. Excellent taste! Love the sour cream/mustard coating. I changed the recipe a bit, using fat free half-and-half instead of evaporated milk. I also added cayenne and thyme to the cornflakes, instead of sprinkling on top. There was no baking temp, so I ran to the computer to see what others had done.....it was all over the place, so I baked at 375 for 25 minutes, and they turned out fine. Crispy on the outside and tender and moist on the inside. Thanks for sharing!

   breezermom

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   The whole family really enjoyed this! Nice blend of flavors though not as crunchy as I would have liked. No temp was given so I baked at 375, took about half an hour.

   Elisa72

5. I used 3 chicken breasts and just sliced them into strips. I also used a low fat half/half instead of the evaporated milk. I also increased the crumbs to 2 cups. I have to admit, I didn't choose this recipe for it's low fat content, but rather for the ingredients themselves. I had to guess at the oven temp., since none was given. Moist, but sadly not overly crunchy. :)

   Lori Mama

see 8 more reviews

Tweaks

1. I realize that some want to cut back on fats but I will make this in the high-test mode with full fat everything and see what happens. What's wrong with liking fat? Full fat foods taste much better. Regular sour cream and regular condensed milk will be going into my recipe. I will let you know what happens.

   aylmerontario

2. We loved this chicken!! I subbed non fat milk for the evaporated,and doubled the cornflakes (I like a good coating!).I used a good English mustard along with the Dijon,and skipped the oil.They were SO moist and tender,and the mustard flavours were just strong enough without being overpowering.DH loved it,and didn't believe that it was low fat.Thanks for making us feel so virtuous,when we feel like we are eating something naughty...Bakinbaby,another triumph!!Made for ZaarsStars.

   Noo8820

3. Excellent baked chicken recipe. I doubled the spices, adding a little cayenne pepper, then added them to the cornflake crumbs. I used more than the stated 1 cup of cornflake crumbs but my chicken breasts were large. I also used oregano instead of the thyme leaves just personal preference and as a previous reviewer posted sprinkled the coating with a little onion salt. Baked mine at 400 degrees for 25 minutes. The chicken had a nice crunch with a moist tender inside. Thanks for sharing. Made for I Recommend Tag game.

   Nimz_

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