Wednesday, June 30, 2010

Curried Honey Mustard Chicken

1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts
1.In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.

2.Preheat oven to 375 degrees F (190 degrees C).

3.Remove dish from refrigerator and bake, covered, in the preheated oven for 20 minutes. Remove cover and bake about 20 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

There is also a second way to cook this chicken, in which takes less time and its easier!
Follow step #1, and then cook your chicken breasts whole or cut into pieces in a skillet on the stove top. I also added in some stir fry veggies.

Note: The marinate for this recipe also makes an excellent dipping sauce. Just combine ingredients in a  saucepan over low heat until combined and thickened.

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