if using frozen chicken breasts, be sure to defrost them first and try to use trans-fat free panko (available at whole foods). recipe originally posted here: http://cookingwithamy.blogspot.com/2007/09/crispy-panko-mustard-chicken-recipe.html
this recipe comes from the best of mexico cookbook. it won first place at my work site last year during our annual cinco day mayo salsa and guacamole competition. wear gloves when you chop the serrano chilies. there is not a lot of lime juice in this r
i usually bake these in the oven for about 1 hour at 325 dregees, then top with cheddar cheese the last 15 minutes of baking, but that is only optional. they even taste better the next day, that is if you have any left lol!
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