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Ingredients

2 slices bacon, chopped 1 (12 ounce) package sliced fresh mushrooms 2 ½ cups water 1 (3.5 ounce) container medium-hot curry sauce mix (such as S&B® Golden Curry) 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick salt and ground black pepper to taste 2 cups panko bread crumbs 1 pinch cayenne pepper, or to taste 2 eggs, beaten 2 tablespoons peanut oil 2 cups cooked short grain white rice, warmed 4 slices Havarti cheese

Nutrition Info

732.2 calories carbohydrate: 75.5 g cholesterol: 198.3 mg fat: 33 g fiber: 1.2 g protein: 47.2 g saturatedFat: 11.9 g servingSize: - sodium: 1732.1 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Place bacon in a large skillet or wok, cook and stir just until crispy, about 10 minutes. Add mushrooms and cook until mushrooms are tender, about 5 minutes.
Stir water and curry sauce mix into bacon-mushroom mixture, bring to a boil. Cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
Season chicken breasts with salt and black pepper. Whisk panko bread crumbs, salt, black pepper, and cayenne pepper together in a pie plate or shallow bowl. Pour beaten eggs into a second shallow bowl. Dip chicken in the beaten eggs and coat with bread crumbs mixture.
Heat peanut oil in a large skillet over medium heat. Cook chicken in the hot oil until no longer pink in the center, about 5 minutes per side. Slice chicken.
Spoon 1/2 cup rice onto individual plates, top with chicken, curry sauce, and 1 slice Havarti cheese.

4 servings

This is Coco-style chicken curry. Mozzarella cheese can be substituted for Havarti if desired.