Coco-Style Chicken Curry

• 2 slices bacon, chopped
• 1 (12 ounce) package sliced fresh mushrooms
• 2 1/2 cups water
• 1 (3.5 ounce) container medium-hot curry sauce mix (such as S&B(R) 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon 1/2 cup rice onto individual plates; top with chicken, curry sauce, and 1 slice Havarti cheese.

bacon, mushrooms, water, curry sauce, skinless, salt, bread crumbs, cayenne pepper, eggs, peanut oil, white rice, cheese

Taken from www.allrecipes.com/recipe/236596/coco-style-chicken-curry/ (may not work)