↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
3 chicken breast, boneless, Cut Criss-Cross, But Not All Way Through
3 lbs potatoes
1/2 cup milk
1 1/2 tsp ea. salt and pepper
1/4 cup parmesan cheese
2 cloves garlic
2 cup frozen mix veggies
3/4 cup sour cream
4 eggs
*****SAUCE*****
1 1/4 cup original yogurt
2 3/4 Tbsp oil
1 tsp ea. salt and pepper
1 tsp curry
1 tsp garlic powder
1/4 cup yellow mustard
8 oz parmesan cheese, shredded
1. Butter up large casserole dish. Boil potatoes and mash.
2. Add milk, salt and pepper, shredded parmesan, garlic, frozen veggies to potatoes and mix well.
3. Spread the potato mix in a even layer in casserole dish.
4. In a separate bowl, whisk eggs and sour cream until smooth.
5. Pour egg layer over top the potato mix layer.
*****SAUCE*****
6. In a bowl, add oil, yogurt, salt and pepper, curry, garlic powder, and mustard. Mix well.
7. Cut chicken (In Criss-Cross Not All Way Through) and dip into mustard mix, totally covering.
8. Lay coated chicken breast on top of sour cream layer.
9. Place in oven at 375 Degrees for 40 - 50 minutes.
10. Add shredded parmesan top top of breasts and bake another 15 - 20 minutes.
11. Garnish with parsley and serve.
Recipe Source: N/A
view more member recipes
Chicken - Curry Mustard
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
3 chicken breast, boneless, Cut Criss-Cross, But Not All Way Through
3 lbs potatoes
1/2 cup milk
1 1/2 tsp ea. salt and pepper
1/4 cup parmesan cheese
2 cloves garlic
2 cup frozen mix veggies
3/4 cup sour cream
4 eggs
*****SAUCE*****
1 1/4 cup original yogurt
2 3/4 Tbsp oil
1 tsp ea. salt and pepper
1 tsp curry
1 tsp garlic powder
1/4 cup yellow mustard
8 oz parmesan cheese, shredded
1. Butter up large casserole dish. Boil potatoes and mash.
2. Add milk, salt and pepper, shredded parmesan, garlic, frozen veggies to potatoes and mix well.
3. Spread the potato mix in a even layer in casserole dish.
4. In a separate bowl, whisk eggs and sour cream until smooth.
5. Pour egg layer over top the potato mix layer.
*****SAUCE*****
6. In a bowl, add oil, yogurt, salt and pepper, curry, garlic powder, and mustard. Mix well.
7. Cut chicken (In Criss-Cross Not All Way Through) and dip into mustard mix, totally covering.
8. Lay coated chicken breast on top of sour cream layer.
9. Place in oven at 375 Degrees for 40 - 50 minutes.
10. Add shredded parmesan top top of breasts and bake another 15 - 20 minutes.
11. Garnish with parsley and serve.
Recipe Source: N/A
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Thai Coconut Shrimp Curry With Red Curry Paste
by HappyCook80
Thai Coconut Shrimp Curry with Red Curry Paste 2 tablespoons cooking oil 1 small onion, finely chopped 1 large clove garlic, finely minced 1 1/2 tablespoons red curry paste 1 13 1/2 ounce can u
by HappyCook80
Thai Coconut Shrimp Curry with Red Curry Paste 2 tablespoons cooking oil 1 small onion, finely chopped 1 large clove garlic, finely minced 1 1/2 tablespoons red curry paste 1 13 1/2 ounce can u
Chicken Curry
by buckyt
4 skinless, bone-in chicken breast halves 1 15 oz. can garbanzo beans 1 onion, sliced 1 red bell pepper, chopped 1 c. snap pea pods 1 9 oz. jar mango chutney 3/4 c. water 2 T cornstarch 2 t. c
by buckyt
4 skinless, bone-in chicken breast halves 1 15 oz. can garbanzo beans 1 onion, sliced 1 red bell pepper, chopped 1 c. snap pea pods 1 9 oz. jar mango chutney 3/4 c. water 2 T cornstarch 2 t. c
Red Curry Chicken Wings
by ICOOK2
3 pounds chicken wings (about 16) 3/4 cup unsweetened coconut milk 3 tablespoons fish sauce 2 to 3 tablespoons red curry paste 1/3 cup finely chopped onion (1 small) 2 tablespoons cornstarch
by ICOOK2
3 pounds chicken wings (about 16) 3/4 cup unsweetened coconut milk 3 tablespoons fish sauce 2 to 3 tablespoons red curry paste 1/3 cup finely chopped onion (1 small) 2 tablespoons cornstarch
Coconut Chicken Curry
by ICOOK2
3 Tbsp fish sauce, plus more for serving 3 Tbsp reduced-sodium soy sauce 3 garlic cloves, chopped 2 Tbsp grated, peeled fresh ginger 2 Tsp ground tumeric 2 pounds boneless chicken breasts, cut in
by ICOOK2
3 Tbsp fish sauce, plus more for serving 3 Tbsp reduced-sodium soy sauce 3 garlic cloves, chopped 2 Tbsp grated, peeled fresh ginger 2 Tsp ground tumeric 2 pounds boneless chicken breasts, cut in
view more member recipes