Crunchy Baked Chicken

(serves:4)

• 4 skinless, boneless chicken breast halves-about 8 ounces each
• 1 1/2 cups sour cream
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1 cup breaded crumbs
• 1 package of Onion soup mix
• 6 tablespoons butter,melted

In a large bowl, combine sour cream, Dijon mustard, garlic and black pepper to taste. Mix well. Add chicken to mixture, coat well, and cover Refrigerate at least 4 hours or overnight.

Preheat oven to 350 degrees.
In a medium bowl, combine breadcrumbs and onion soup mix,. Remove chicken from sour cream mixture. Roll in crumb mixture, coating evenly. Arrange in single layer in a buttered baking pan. Drizzle melted butter evenly over chicken. bake for 20 to 25 minutes or until chicken is tender and golden brown.