Panko Mustard Chicken Ala Moi Recipes

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PANKO MUSTARD CHICKEN ALA MOI



Panko Mustard Chicken Ala Moi image

I got somewhat creative last night and it paid off! The result was a moist and tender chicken with a lovely flavor and texture. Time estimate does not include 2 to 4 hour marinating time.

Provided by Sandi From CA

Categories     Chicken Breast

Time 1h5m

Yield 3 serving(s)

Number Of Ingredients 8

3 large boneless skinless chicken breasts
1/3 cup mayonnaise
1/3 cup sour cream
2 -3 tablespoons stone ground dijon mustard (grainy)
1 teaspoon garlic powder
1/2-3/4 cup panko breadcrumbs, flakes (Found in Asian markets or other well-stocked groceries)
1/4 cup parmesan cheese, freshly grated
salt and pepper

Steps:

  • Mix mayonnaise, sour cream, mustard and garlic powder. Spread a thin layer of mixture onto a large plate. Place chicken onto plate in a single layer, then spoon remaining mayo mixture over chicken. Cover loosely and chill for 2-4 hours.
  • Preheat oven to 375°F.
  • Combine last three ingredients and layer mixture over chicken.
  • Move chicken to a Pyrex dish large enough to fit the three chicken breasts in a single layer, keeping only the marinade that sticks to the chicken and discarding the remainder.
  • Cook chicken, uncovered, for 1 hour.

Nutrition Facts : Calories 396.3, Fat 18.9, SaturatedFat 6.7, Cholesterol 93.8, Sodium 535.1, Carbohydrate 21.3, Fiber 0.9, Sugar 3.1, Protein 34

PANKO-CRUSTED CHICKEN WITH MUSTARD-MAPLE PAN SAUCE



PANKO-CRUSTED CHICKEN WITH MUSTARD-MAPLE PAN SAUCE image

Yield 4

Number Of Ingredients 13

2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large egg
1 tbsp finely chopped fresh Italian parsley
1 tbsp finely chopped fresh sage or thyme
2 tsp Dijon mustard
1/2 tsp cayenne pepper
1 cup panko
2 tbsp olive oil
1 cup low-salt chicken broth
3 tbsp pure maple syrup
2 tbsp plus 1 tsp coarse grained mustard
2 tbsp Dijon mustard
1 tbsp chilled butter

Steps:

  • Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3 - 1/2 - inch thickness. Whisk egg, herbs, 2 tsp Dijon mustard and cayenne pepper in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large non-stick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 min. per side. Meanwhile, whisk broth, syrup, coarse grained mustard and 2 tbsp Dijon mustard in glass measuring cup. Transfer chicken to plates, or place in 250 degree oven. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 6 min. Add butter, whisk until melted. Spoon sauce on plate, place chicken on top.

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