|
|
|
|
|
|
|
Home > Recipes
Recipes from Pilgrim's Kitchen
|
Basil Crusted Chicken Oriental
1993 Winning Taste Recipe Contest - Grand Prize Winner
Teresa Hannan Smith
Ingredients:
- 6 Pilgrim's Pride boneless, skinless, split chicken breasts
- 4 tablespoons butter or margarine, melted
- 2 tablespoons Hoisin sauce*
- 1 tablespoon plus 1 teaspoon Chinese style hot mustard
- 2/3 cup Panko Japanese style bread crumbs,* or plain dry bread crumbs
- 3 tablespoons chopped fresh basil or 1 tablespoon dried basil (fresh basil preferred)
- 2 tablespoons grated Parmesan cheese
- 2 small plum tomatoes, peeled, diced and divided
- Fresh basil and plum tomatoes, garnish
Tomato Mustard Cream Sauce:
- 1/2 cup light or regular dairy sour cream
- 2 tablespoons tomato paste
- 2 teaspoons Chinese style hot mustard
- 1 teaspoon light soy sauce
Directions:
Preheat oven to 500ºF. Rinse chicken breasts and pat dry. Combine butter, Hoisin sauce and mustard in a wide, shallow dish. Mix bread crumbs, basil and cheese in another shallow dish. Dip each chicken breast in butter mixture, then in bread crumb mixture, coating well on all sides. Place in a single layer in a shallow, non-stick baking pan. Bake uncovered for 15 minutes, or until crumb coating is golden brown and chicken tests done.
Prepare Tomato Mustard Cream Sauce by combining sour cream, tomato paste, mustard and soy sauce. Blend well then stir in half the diced tomatoes. Heat in microwave oven on HIGH power for 30 seconds, or heat in a saucepan just until warm.
Spoon sauce onto warmed serving platter. Place whole chicken breasts over sauce, or cut breasts crosswise into thick slices and arrange over sauce. Sprinkle chicken with remaining diced tomato. Garnish with basil and plum tomatoes, if desired.
*Available in the oriental food section of your supermarket.
|
|
|
|
|
|