Curry Mustard Chicken with Panko Crust

Here is a chicken entree nice enough for company, and easy enough for a busy weeknight. Serve with a rice pilaf.

* Exported from MasterCook *

CURRY MUSTARD CHICKEN WITH PANKO CRUST
Recipe By : Adapted from a Sunset recipe by Dawn
Serving Size : 6-8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup melted butter
1/4 cup Curry Mustard
2 cloves garlic -- minced or pressed
1/2 cup panko crumbs (Japanese-style crumbs)
1 1/2 tablespoons minced fresh parsley
8 boned chicken breast halves -- skinned

Mustard Sauce:
1/2 cup mayonnaise
1/4 cup Curry Mustard

In a large bowl, whisk together melted butter, 1/4 cup mustard, and garlic. In another bowl, mix panko and parsley. Turn chicken breast halves in butter mixture to coat completely. Lift out and dip rounded side of each breast into panko mixture. Place breasts, crumb side up, in a single layer in a 10 x 15-inch rimmed baking pan. Bake in a 500 degree oven until crumbs are golden and chicken breasts are are white in center of thickest part (cut to test), about 15 minutes. Place 1 chicken breast on each dinner plate. Serve whole, or cut crosswise into thick slices. Accompany breasts with Mustard Sauce.
Serves 6 to 8.

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