Green Curry Baked Chicken Breasts Recipe by Robert Gonzal
Green Curry Baked Chicken Breasts Cooking Instructions 45 minutes 1 Preheat your oven to 425 F. 2 In one bowl, stir together the mayonnaise and curry paste until combined. In another bowl, stir together the breadcrumbs, cilantro and a pinch of salt with a small drizzle of vegetable oil. 3 Season both sides of the chicken breasts with salt and pepper and space them out on a foil-lined baking sheet. Spread the mayo mixture over the tops of the breasts, then sprinkle the breadcrumb mixture over that. Bake the breasts in the oven for 25 minutes. 4 Remove the breasts from the oven and sprinkle on the lime zest. Let rest for 5 minutes, then serve with a nice heap of steamed rice. 1 Preheat your oven to 425 F. 1 Preheat your oven to 425 F. 2 In one bowl, stir together the mayonnaise and curry paste until combined. In another bowl, stir together the breadcrumbs, cilantro and a pinch of salt with a small drizzle of vegetable oil. 2 In one bowl, stir together the mayonnaise and curry paste until combined. In another bowl, stir together the breadcrumbs, cilantro and a pinch of salt with a small drizzle of vegetable oil. 3 Season both sides of the chicken breasts with salt and pepper and space them out on a foil-lined baking sheet. Spread the mayo mixture over the tops of the breasts, then sprinkle the breadcrumb mixture over that. Bake the breasts in the oven for 25 minutes. 3 Season both sides of the chicken breasts with salt and pepper and space them out on a foil-lined baking sheet. Spread the mayo mixture over the tops of the breasts, then sprinkle the breadcrumb mixture over that. Bake the breasts in the oven for 25 minutes. 4 Remove the breasts from the oven and sprinkle on the lime zest. Let rest for 5 minutes, then serve with a nice heap of steamed rice. 4 Remove the breasts from the oven and sprinkle on the lime zest. Let rest for 5 minutes, then serve with a nice heap of steamed rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Potato Topped Swiss Steak Yakotori Japanese Skewered Chicken *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) Cherry Cheesecake Cookies Avocado 🥑 + Poached Egg 🥚 Sourdough Toast Crockpot Potato Topped Swiss Steak Yakotori Japanese Skewered Chicken *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) Cherry Cheesecake Cookies Avocado 🥑 + Poached Egg 🥚 Sourdough Toast Gasagase payasa Stuarts Satay Curry Microwave Flaxseed Rolls Luchi Green chilli techa Mumbai style mirchi Vada recipe Mumbai ka Famous Streetfood Vanilla cupcakes Rice matoke Spaghetti with mushroom#themechallenge Kunun gyada da kosai Gasagase payasa Stuarts Satay Curry Microwave Flaxseed Rolls Luchi Green chilli techa Mumbai style mirchi Vada recipe Mumbai ka Famous Streetfood Vanilla cupcakes Rice matoke Spaghetti with mushroom#themechallenge Kunun gyada da kosai