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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
- 59.16 ml butter or 59.16 ml margarine, melted
- 29.58 ml hoisin sauce
- 14.79 ml Chinese hot mustard
- 158.51 ml japanese style panko breadcrumbs or 158.51 ml plain breadcrumbs
- 44.37 ml basil, chopped and fresh or 14.79 ml dried basil
- 29.58 ml grated parmesan cheese
tomato-mustard cream sauce
- 118.29 ml sour cream
- 29.58 ml tomato paste
- 4.92 ml Chinese hot mustard
- 4.92 ml 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.