Instructions: Preheat oven to 375 degrees. Combine sour cream and mustard in a shallow bowl. Dip in each chicken piece and turn over until completely coated with the mixture. Shake off any excess back into the bowl.

Combine 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 chicken pieces on a rack to dry for 30 minutes before baking.

Lay chicken pieces on a well-greased sheet pan and bake 40 minutes or until coating is nicely browned. Serve at once or cool and refrigerate to eat cold later.

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