Sometimes simple serves.

I had taken some chicken breasts out, with a specific recipe in mind. But then got busy on some projects. The chicken already had been in the fridge two days, and I didn't want it sitting any longer. But didn't have time for anything complex.

Soooooo, in a pie pan I mixed about three tbls Djon Mustard thinned with maybe two of white wine. To this I added a tbls of hoisin sauce.

I deboned the breasts, and separated the tenders. Each piece was then coated with the mustard mixture and pressed into Panko crumbs. Then I pan-fried them in a combination of hazlenut and peanut oils.

They were great as is, but even better topped with some necterine chutney.