Wednesday, November 20, 2013

Curried Honey Mustard Chicken

This is an old Allrecipes recipe that I used to make often, about 8-9 years ago, and then kind of forgot about.  I was browsing my old AR reviews and came across this one and made it shortly after.  I reduced the butter and used chicken tenders instead of breasts.  This is quick and easy (although it does need to marinate) and you probably already have all the ingredients on hand!  We had brown rice & peas with this.
Curried Honey Mustard Chicken
adapted from Allrecipes

1/4 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 (or 6-8 chicken tenders)

1.  In a medium bowl combine the melted butter, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken in a 9x9 inch (or equivalent) 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).  Remove dish from refrigerator and bake, covered, in the preheated oven for 15 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken is).
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