Tuesday, June 14, 2011

Honey Mustard Curry Chicken

This is an easy recipe that yeilds fantastic results, every time.  It takes about 5 minutes to prep, 40 to cook, and is impressive to anyone who hasn't made this before.  Don't tell people how easy it is, because they'll totally believe you slaved away in the kitchen if you keep that secret to yourself.

I don't even have any along the way photos... because as I said before, it takes 5 minutes to prep. 

I'd like to send a thank you to my old roommate Lindsay for sending me this recipe!  Thanks, Linds!


Honey Mustard Curry Chicken

2 lbs Chicken Breast, cut into pieces or strips
1/2 C liquid honey
1/4 C butter, melted
1/4 C Dijon mustard
2-4 tsp yellow curry powder
dash of Cayanne powder

Place chicken in single layer in a large oven proof dish.  Combine honey, butter, mustard, curry powder, cayenne pepper.  Pour over the chicken.  Bake, uncovered, at 350° F  for 20 min, basting once.  Turn pieces over and baste again and bake another 20 minutes or until the pieces are no longer pink inside.
I served this with quinoa and sauteed spinach, but it goes great with jasmine rice and broccoli, or whatever else you'd like.  I'm thinking leftovers would be great in a salad!  As always, this tasted great with a dash of Sriracha added!

Serves 4-6.   8 Points+ for 1/6 of recipe.

*Editors Note*-  If you're looking to make this a little less sweet and sticky, use equal parts honey and mustard.  If that's more mustard or less honey, that's up to you! 

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