Scott's Recipe

Chicken - Curry Mustard

Category: Chicken

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.