6 whole chicken breasts, skinless & debone
1/2 jar Dijon mustard (approx. 5 oz.)
1 c. sour cream
Butter
Corn flakes

Combine sour cream and mustard. Dip chicken breasts in mixture. Roll in crushed corn flakes. Line baking dish with aluminum foil. Place chicken in dish and dot with butter. I sprinkle just a tat of salt on top. Cover with aluminum foil and bake at 400 degrees approximately 1 hour. Remove foil and increase to 450 degrees for about 20-25 minutes until browned.