Recipe by Citruholic
I came up with the recipe while browsing RecipeZaar. Curry goes so well with chicken and the parmesan/bread crumb crust keeps the breasts moist. A delicious recipe. I served it with a side of curried basmati rice with fresh herbs and sugar snap peas. Added bonus, besides prep station clean-up, very little clean up required due to using aluminum foil on baking sheet. Simple.
Top Review by Linda's Busy Kitchen
I enjoyed this dish, but next time I think I will cut back on the curry powder to 3 tsp., as I found it a little too much for my taste. I used 2 good sized breasts and the cup of breadcrumbs was fine. I had a little left over. I cooked a little longer than the 30 minutes, as my chicken was still pink on the bone. All in all this is a great dish, just adjust the curry powder to your tastes. If you really like curry use the full amount, if you like a milder flavor cut back a little. I will make this again sometime with my adjustments on the curry. Thanks for sharing Citruholic! Made for PAC Spring 2008
- 2 (8 ounce) boneless chicken breasts
- 2 whole eggs
- 1 tablespoon milk or 1 tablespoon half-and-half
- 1 cup Italian seasoned breadcrumbs (more if needed, depending on breast size)
- 3⁄4 cup grated parmesan cheese (Reggiano is best)
- 5 teaspoons curry powder
- 3 teaspoons salt (for seasoning egg mixture and breasts)
- 3 teaspoons fresh ground pepper (for seasoning egg mixture and breasts)
- 1 pinch seasoning salt, for each breast (both sides)
- 2 tablespoons butter
Directions See How It's Made
- Preheat oven to 375.
- Take breasts out of refrigerator and allow to come to room temperature.
- Meanwhile, set up your "breading station". Using two pie plates, in one pie plate, beat eggs and 1 tablespoon milk well. Add 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon curry powder. Mix in well.
- In another pie plate, add bread crumbs and Parmesan cheese. Combine well.
- Cover breasts with plastic wrap and beat out to about 1/4" thick.
- Pat breasts dry and sprinkle lightly with very seasoning salt (chicken will get more salt from the Parmesan cheese, so don't overdo it). Using remaining salt and pepper, season both sides of breasts.
- Take remaining curry powder and coat both sides of breasts and rub into meat.
- Seasoning and breading can be done ahead of time and placed, covered, and placed in refrigerator. Just bring to room temp before proceeding with baking process. Recommend doing so to let the flavors infuse into the breasts.
- Take one breast at a time and dredge in egg mixture, allowing excess to drain off. Immediately lay in bread crumb mixture, coating all sides. Pat into breasts really well.
- Line large baking sheet with aluminum foil. Place seasoned and breaded breasts on sheet and dot with the 2 tablespoons of butter. This really helps the breasts brown up nicely.
- Bake at 375 for approximately 30 minutes. Test for doneness.