Instructions: Preheat oven to 375 degrees.

Combine first 6 ingredients in a large zip-top plastic bag. Add the chicken; seal and marinate in refrigerator for 2 hours, turning bag occasionally.

Combine mustard and the next 5 ingredients (mustard through toast) in a blender or food processor; process until finely ground. Place 1/2 of crumb mixture in a shallow dish; reserve remaining crumb mixture for another use.

Remove chicken from bag; dredge in crumb mixture. Place the chicken, breast sides up, on a jelly-roll pan coated with cooking spray. Bake at 375 degrees for 40 minutes or until done.

Yield: 6 breast halves

(MC info is incorrect because you only use half of crumb mixture in recipe.) Enough crumb mixture will be left over to make the recipe another time, or you can use it in place of dry breadcrumbs in your meatloaf recipe. To save it, freeze in a zip-top plastic bag. The sour cream marinade keeps the chicken moist and the breadcrumb coating in place.

I made it last night, and it was truly yummy. -Elizabeth

magazine - a particularly great issue!

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