Prep 5 mins
Cook 15 mins
I like this chicken dish because its a little different than usual. If you like hot chinese mustard than this is a good dish to try.
- 6 boneless skinless chicken breast halves
- 4 tablespoons butter or 4 tablespoons margarine, melted
- 2 tablespoons hoisin sauce
- 1 tablespoon Chinese hot mustard
- 2⁄3 cup japanese style panko breadcrumbs or 2⁄3 cup plain breadcrumbs
- 3 tablespoons basil, chopped and fresh or 1 tablespoon dried basil
- 2 tablespoons grated parmesan cheese
tomato-mustard cream sauce
- 1⁄2 cup sour cream
- 2 tablespoons tomato paste
- 1 teaspoon Chinese hot mustard
- 1 teaspoon light soy sauce
- 1 small tomatoes, peeled and diced, divided in half
- Preheat oven to 450 degrees.
- Rinse chicken breasts and pat dry.
- Combine the butter, hoisen sauce, and mustard in a wide shallow dish.
- Mix bread crumbs, basil, and parmesan in another shallow dish.
- Dip each breast in the butter mixture, then in the bread crumb mixture, coating well on all sides.
- Place in a single layer in a shallow nonstick baking pan.
- Bake, uncovered, for 15 minutes or until the crumb coating is golden brown and chicken is done.
- To make mustard cream: Combine sour cream, tomato paste, mustard, and soy sauce.
- Blend well, then stir in half of the diced tomato.
- Heat until warm.
- Spoon the sauce onto a warmed serving platter.
- Place chicken breasts over sauce.
- Sprinkle chicken with remaining diced tomato.