Rinse chicken with cold water and pat dry with paper towels. Place chicken in a large zip-top plastic bag; set aside. In a dry skillet, heat curry powder over medium heat until curry just becomes fragrant; add butter. When butter has melted, remove from heat and stir in orange juice concentrate. Transfer orange juice mixture to a small bowl. When cooled, stir in mayonnaise and salt. Pour curry mixture over chicken in plastic bag. Squeeze out air and seal.
In small bowl, combine panko bread crumbs, pecans, dried cherries, and oil; mix well. Preheat oven to 375°F. Empty bread crumb mixture onto a plate. Press chicken breasts into bread crumbs to coat. Place on a baking sheet that has been lightly sprayed with cooking spray. Bake in preheated oven for about 20 minutes.
