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Curry-spiced Panko-and Chia-crusted Chicken

4 servings


Ethnic Cuisine

Nutritional Facts Per Serving

49.5 g
25.3 g
2.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 396
  • Fat 10.1 g
    • Saturated   1.4 g
    • + Trans 
  • Cholesterol 116 mg
  • Sodium   344 mg
  • Carbohydrate 25.3 g
    • Fibre   2.3 g
    • Sugars   12.8 g
  • Protein 49.5 g
    • Vitamin A
    • Vitamin C
    • Calcium 6 %
    • Iron 11 %


Preheat the oven to 425°F. Brush a parchment paper-lined baking sheet with the vegetable oil. Combine the yogurt, honey and curry powder in a bowl. Add the chicken and toss to coat. Combine the panko, chia seeds and salt in a pie or other sided plate.

Coat each chicken breast in the panko mixture, pressing it on to help it adhere, and then arrange in a single layer on the baking sheet.

Bake for 10 minutes, and then turn each piece of chicken over and bake 10 to 12 minutes more, or until cooked through. Serve the chicken with the chutney for dipping.

Note: Chia seeds are available in our Health Foods Department. Mango chutney is sold in our Asian foods aisle.

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