1/2 c butter (you can half this for a lighter version)
1 c. Honey (you CAN NOT half this, it's what makes it so good :)
1/2 c. prepared mustard (dijon style)
1/2 tsp salt
1 tsp curry powder
4-6 chicken breasts
Heat oven to 375. Melt butter in sauce pan over med heat. Stir in rest of spices and honey. Pour enough of the sauce to generously coat the chicken in a pan (save some to pour over rice) Bake for 40-45 min or until fork tender.
Serve over rice.
So here's a funny story for you: I saw this today and though "well that sounds good, lets make that instead of the teriyaki chicken." So Mark got to work (yep, he cooks probably more often than I do--not that this was a hard recipe) and after he put it in the oven asked if the dishes in the dishwasher were clean. Umm...no. And he used the same cutting board and dish we'd used 2 nights ago for chicken as well. Eww. Actually, I was willing to try it anyways but Mark convinced me not to. Sad! But we salvaged it. Luckily we'd saved some sauce for the rice so we put a can of cream of chicken in and some milk and a can of chicken and served it over rice with pineapple on top. Sort of a hawaiian honey mustard hay-stack with no hay. But it was still pretty tasty! Can't wait to try the real thing. :)
ReplyDeleteI just made this last night and YUM! It was sooo good! Thanks for sharing, and I'm stealing this to put on my recipe blog.
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