Curry Honey Chicken
Yield
5 servingsPrep
15 minCook
75 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
honey
|
|
| ½ | cup |
dijon mustard
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
curry powder
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ¼ | cup |
butter
|
|
| 5 | each |
chicken breasts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
honey
|
|
| 118 | ml |
dijon mustard
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
curry powder
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 59 | ml |
butter
|
|
| 5 | each |
chicken breasts
|
|
Directions
Put skinned chicken in 9x13 inch pan.
Blend rest of ingredients and heat to melt butter and honey.
Pour over chicken; cover.
Refrigerate overnight.
Cover pan with foil.
Bake at 350℉ (180℃) for 1 hour.
Remove foil; bake 15 minutes more.
Serve over hot rice; spoon on extra sauce.
