Sweet & Tangy Chicken
Yield
8 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| 8 | each |
chicken thighs, boneless, skinless
skinless, boneless |
*
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| ⅓ | cup |
honey
|
|
| 3 | tablespoons |
dijon mustard
|
|
| 1 | teaspoon |
curry powder
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| 8 | each |
chicken thighs, boneless, skinless
skinless, boneless |
*
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 79 | ml |
honey
|
|
| 45 | ml |
dijon mustard
|
|
| 5 | ml |
curry powder
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
ground |
*
|
Directions
Cook the bacon in a skillet over medium heat until crisp, about 5 to 8 minutes.
Remove with a slotted spoon, reserving bacon drippings in the pan.
Drain bacon on paper toweling, crumble and set aside.
Preheat the oven to 350℉ (180℃).
Dredge the chicken pieces in flour (season to taste, shake off excess).
Place skillet with the reserved bacon drippings over low heat; about 10 minutes.
Transfer chicken to a medium casserole (8X8) and bake chicken uncovered for 30 minutes.
In a small bowl combine the honey, mustard, curry powder, salt and cayenne to taste.
Drizzle honey mixutre over the chicken and bake another 15 minutes.
Top with bacon just before serving.
