Saturday, December 4, 2010

Savor the flavor

Here is a quick and easy weeknight meal: curried honey mustard chicken. Everyone in my family enjoyed the flavor. It has a little spice to it, but not too much for me, and I'm a wimp when it comes to spicy foods. I found the recipe on, and people there were saying they loved the dish even though they hate curry. I love curry, so this was a keeper! Plan ahead so you can marinate your chicken.


1/3 c. butter, melted
1/3 c. honey
1/4 c. Dijon mustard
4 tsp. yellow curry powder
4 boneless, skinless chicken breasts*
Cooked rice

Mix butter, honey, mustard and curry, then pour over chicken in baking dish. I cut my chicken into large strips, but you don't have to. Cover and refrigerate as long as possible to marinate. Preheat oven to 375 degrees. Bake, uncovered, for about 45 minutes, or until chicken is done (depends on thickness). Serve over rice to sop up all the sauce. Don't let any of it go to waste!

*Technically, I mean chicken breast halves, because a whole breast includes both sides attached in the middle. Most people don't know that, though, because the stores usually sell them already split. So, I've just joined the lay crowd in leaving off the "halves" part. Very unlike me to give in. :)


doug said...

I'm planning to make this, hopefully marinating tonight and making it tomorrow. Did you cut the chicken breasts into strips? Four whole breasts? And do you soften or melt the butter?

doug said...

Never mind. Just found the original. :) I'm excited to try this! Keep the great recipes coming!