Thursday, July 12, 2012

Dijon Curry Chicken Breasts

I admit, we eat a lot of chicken. And I have to get creative with how to make it, because you can only dress a chicken breast up so many ways. But this is a good one.

Total Prep Time: 20 minutes (not including marinating time, which is anywhere from 30 minutes to all day)    

Total Cook Time: 25-30 minutes

What you will need:

1-2 lbs boneless skinless chicken breasts (you can also make this with boneless skinless chicken thighs if you prefer dark meat)
1/2 tbsp Curry powder
2 tbsps Dijon Mustard
Red pepper flakes
1 tbsp Soy sauce
1/2 tbsp Maple Syrup (I'm serious)
Black pepper
Plain panko breadcrumbs (you can also make this with regular breadcrumbs)

Preheat your oven to 400

In a glass dish which has a cover or in a gallon sized plastic bag, combine your dijon, curry powder, red pepper flakes, soy sauce, maple syrup, and a shake of black pepper. After combining, taste the marinade to determine if you like the ratio of flavors. Provide additional seasoning to taste; be wary of adding too much mustard.

Cut your chicken breasts into thinner strips (approximately two strips per breast). Marinate the strips in the mustard sauce for anywhere between 30 minutes, if you're making it at night, or all day if you put it in the marinade before you go to work. Keep in refrigerator while marinating.

Remove from refrigerator and allow it to warm up just a bit. While the chicken is sitting on the counter, pour some panko crumbs onto a plate. Dip each strip of chicken into the panko, lightly coating on all sides. Place in glass baking dish.

Bake at 400 for approximately 20-25 minutes; halfway through cooking time, turn the pieces over in the baking dish. Serve, and enjoy!

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