Tuesday, October 30, 2012
Honey-Mustard Curry Chicken
In a gallon zip lock bag, mix the following:
1/2 cup honey
1/3 cup Dijon mustard
1 T. curry powder (curry powders vary in their "hotness." I used a red curry powder, and it was the perfect "hotness" for us.)
4 T. soy sauce
Zip close the bag and knead and mix the ingredients together. Open the bag and add:
4 boneless, skinless chicken breasts
Mix the marinade so it covers the chicken. Put in the fridge overnight or at least for several hours.
When ready to bake, pour the bag contents into a 9x9 baking dish. Cover tightly with foil. Bake at 350 for about an hour. Take off the foil and baste chicken. Bake uncovered for a few more minutes.
Serve with the sauce.