Coco-Style Chicken Curry - cooking recipe

Ingredients

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

Preparation

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.