by Regina of Reginatherrienstock


HONEY DIJON BAKED CHICKEN 

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

Comments (7)

On October 4, 2011 at 9:28 AM , Sue Runyon said...

Thanks so much, Regina. This looks like the perfect warming recipe for autumn. And I love anything zippy with curry in it.

 
On October 4, 2011 at 9:40 AM , Julia Badgley said...

Looks yummy, R:)

 
On October 4, 2011 at 9:44 AM , ZudaGay said...

Looks yummy! Thank you for sharing, Regina!

 
On October 4, 2011 at 1:21 PM , MYSAVIOR said...

Honey-Dijon! A delicious combination.

We are going to try this.

♥♥♥
Sue

 
On October 7, 2011 at 1:13 AM , Deb (Two Cheeky Monkeys) said...

Oh my, this looks so good! Thank you for sharing it, Regina. :)

 
On October 8, 2011 at 10:01 PM , krafterskorner said...

Yum!

 
On October 18, 2011 at 10:23 AM , sammysgramy said...

sounds wonderful, Regina and easy too.