Panko Mustard Chicken Ala Moi
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photo by Sandi From CA
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![photo by Sandi From CA](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/16/11/03/picj16zE4.jpg)
![photo by Sandi From CA](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/16/11/03/pichp39hV.jpg)
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
3
ingredients
- 3 large boneless skinless chicken breasts
-
COMBINE
- 1⁄3 cup mayonnaise
- 1⁄3 cup sour cream
- 2 -3 tablespoons stone ground dijon mustard (grainy)
- 1 teaspoon garlic powder
-
COMBINE
- 1⁄2 - 3⁄4 cup panko breadcrumbs, flakes (Found in Asian markets or other well-stocked groceries)
- 1⁄4 cup parmesan cheese, freshly grated
- salt and pepper
directions
- Mix mayonnaise, sour cream, mustard and garlic powder. Spread a thin layer of mixture onto a large plate. Place chicken onto plate in a single layer, then spoon remaining mayo mixture over chicken. Cover loosely and chill for 2-4 hours.
- Preheat oven to 375°F.
- Combine last three ingredients and layer mixture over chicken.
- Move chicken to a Pyrex dish large enough to fit the three chicken breasts in a single layer, keeping only the marinade that sticks to the chicken and discarding the remainder.
- Cook chicken, uncovered, for 1 hour.
Questions & Replies
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California