Basil-Crusted Chicken Oriental

By beckerd on August 22, 2008

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Ingredients

    1. 6 boneless skinless chicken breast halves
    2. 4 tablespoons butter or 4 tablespoons margarine, melted
    3. 2 tablespoons hoisin sauce
    4. 1 tablespoon Chinese hot mustard
    5. 2/3 cup japanese style panko or 2/3 cup plain breadcrumbs
    6. 3 tablespoons basil, chopped and fresh or 1 tablespoon dried basil
    7. 2 tablespoons grated parmesan cheese

    tomato-mustard cream sauce

    1. 1/2 cup sour cream
    2. 2 tablespoons tomato paste
    3. 1 teaspoon Chinese hot mustard
    4. 1 teaspoon light soy sauce
    5. 1 small tomato, peeled and diced, divided in half

Directions

  1. Preheat oven to 450 degrees.
  2. Rinse chicken breasts and pat dry.
  3. Combine the butter, hoisen sauce, and mustard in a wide shallow dish.
  4. Mix bread crumbs, basil, and parmesan in another shallow dish.
  5. Dip each breast in the butter mixture, then in the bread crumb mixture, coating well on all sides.
  6. Place in a single layer in a shallow nonstick baking pan.
  7. Bake, uncovered, for 15 minutes or until the crumb coating is golden brown and chicken is done.
  8. To make mustard cream: Combine sour cream, tomato paste, mustard, and soy sauce.
  9. Blend well, then stir in half of the diced tomato.
  10. Heat until warm.
  11. Spoon the sauce onto a warmed serving platter.
  12. Place chicken breasts over sauce.
  13. Sprinkle chicken with remaining diced tomato.
 
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