Ingredients
- 1 cup Mayonnaise
- 1 tablespoon curry powder or more
- 3 teaspoon honey or to taste
- 2 teaspoon mustard
- 4 skinless, boneless chicken breasts
- 2 cups Panko bread crumbs
Directions
Heat the oven to 425 degrees F.
In a large bowl, combine the mayonnaise, curry, mustard and honey to taste. Reserve some for dip later. Thin remainder with a little water, 1 tablespoon at a time, until you get the consistency of heavy cream.
Cut the chicken breasts into thick strips. Drop the strips into the bowl and coat them well with the curry mayonnaise. Cover and refrigerate for at least 5 minutes or up to 1 hour.
Pour the bread crumbs onto a plate and toss the chicken strips well to completely cover them. Put them onto a nonstick baking sheet and into the oven. Cook for 15 to 20 minutes, or until the chicken is browned and cooked through.
Recipe courtesy George Duran
