by Regina of Reginatherrienstock


INGREDIENTS:

½ C HONEY FOR 4 PIECES OF CHICKEN; ¾ C FOR 6 PIECES OF CHICKEN
1/3 C DIJON OR SPICY BROWN MUSTARD FOR 4 PIECES OF CHICKEN; 2/3 C FOR 6 PIECES OF CHICKEN
3 TSP CURRY POWDER FOR 4 PIECESOF CHICKEN; 4 ½ TSP FOR 6 PIECES OF CHICKEN
6 TBSP MELTED BUTTER FOR 4 PIECES OF CHICKEN; 8 TBSP FOR 6 PIECES OF CHICKEN
1/8 TSP PEPPER FOR 4 PIECES OF CHICKEN; ¼ TSP FOR 6 PIECES OF CHICKEN
DASH OF GROUND CAYENNE PEPPER
4 OR 6 PIECES OF BONELESS AND SKINLESS CHICKEN BREASTS


DIRECTIONS:

IN A BOWL, COMBINE THE HONEY MUSTARD, CURRY POWDER, BUTTER, AND PEPPERS; BLEND WELL. ARRANGE THE CHICKEN BREASTS IN A LIGHTLY GREASED 9 X 13 X 2 BAKING DISH. COAT THE CHICKEN WITH THE HONEY MIXTURE. COVER AND REFRIGERATE FOR ONE TO TWO HOURS. BAKE THE CHICKEN, COVERED IN A 375 DEGREE OVEN FOR 45 MINUTES. REMOVE FOIL AND BASTE THE CHICKEN. CONTINUE BAKING, UNCOVERED FOR 30 MNUTES LONGER, BASTING EVERY 10-15 MINUTES.

by Regina of Reginatherrienstock