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Makes: 4 servings
Cook: 20 minutes (after thawing)
  •  4 boneless, skinless chicken breasts, trimmed

  •  1 teaspoon curry powder, McCormick®

  •  1 tablespoon butter

  •  2 tablespoons frozen orange juice concentrate, Minute Maid®

  •  1⁄2 cup mayonnaise, Hellmann’s® or Best Foods®

  •  1⁄2 teaspoon salt

  •  1 cup panko (Japanese-style) bread crumbs, Ian’s® 

  •  1⁄2 cup pecans, finely chopped, Diamond®

  •  1⁄4 cup dried cherries, finely chopped, Mariani®

  •  2 tablespoons canola oil

  •   Nonstick cooking spray, Pam®


  1. Rinse chicken with cold water and pat dry with paper towels. Place chicken in a large zip-top plastic bag; set aside. In a dry skillet, heat curry powder over medium heat until curry just becomes fragrant; add butter. When butter has melted, remove from heat and stir in orange juice concentrate. Transfer orange juice mixture to a small bowl. When cooled, stir in mayonnaise and salt. Pour curry mixture over chicken in plastic bag. Squeeze out air and seal.

  2. In small bowl, combine panko bread crumbs, pecans, dried cherries, and oil; mix well. Transfer bread crumb mixture to a small zip-top plastic bag; squeeze out air and seal. Place sealed bag with chicken and sealed bag with bread crumbs in large freezer bag; seal and freeze.

THAWING AND COOKING: Thaw chicken breasts completely in refrigerator. Preheat oven to 375 degrees F. Empty bread crumb mixture onto a plate. Press chicken breasts into bread crumbs to coat. Place on a baking sheet that has been lightly sprayed with cooking spray. Bake in preheated oven for about 20 minutes or until an instant-read thermometer inserted in center of chicken breast registers 170 degrees F.